Stuffed Eggplant

Steps

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1. 1
   Prepare the eggplants by gently pushing out the leaves and trimming the hard stem section with a knife. Cut each eggplant in half lengthwise, positioning the flatter side down to ensure even cutting.
   ▶ ≈0:43
2. 2
   Hollow out the eggplant interiors using a paring knife to score the flesh carefully, leaving about a quarter-inch thickness for the shell. Use your finger as a guide for depth, then scoop out the interior with a melon baller or ball scoop.
   ▶ ≈2:05
3. 3
   Brush the eggplant shells lightly with garlic-infused olive oil and season generously with salt and pepper. Place them skin-side down on a baking sheet and roast at 375°F for 25–30 minutes until partially cooked.
   ▶ ≈4:51
4. 4
   Prepare the filling by heating oil in a pot and sautéing the diced onion until golden. Add the chicken sausage and cook until browned, then add the mushrooms with a pinch of salt to help release their moisture.
   ▶ ≈6:28
5. 5
   Add the minced garlic, finely diced red and green bell peppers, fresh rosemary, and thyme. Pour in the entire 28 oz can of crushed tomatoes and stir to combine.
   ▶ ≈10:01
6. 6
   Add the scooped-out eggplant flesh to the pot and combine. Cook on low heat for about 15–20 minutes to allow all ingredients to meld together.
   ▶ ≈11:27
7. 7
   Remove the partially roasted eggplant shells from the oven and test for tenderness with a toothpick. Fill each shell generously with the prepared filling mixture using a large spoon.
   ▶ ≈12:45
8. 8
   Generously top each filled eggplant with mozzarella and Parmesan cheese. Return to the 375°F oven and bake for approximately 15–20 minutes until the cheese is melted and golden. Use the broiler if needed to achieve a deeper golden color.
   ▶ ≈13:29
9. 9
   Transfer the finished stuffed eggplants to a serving plate and garnish with freshly chopped parsley. Serve with the bell pepper coulis on the side or drizzled over the top.
   ▶ ≈15:39