Stuffed Eggplant with Italian Sausage 6 Steps
Slice eggplants in half lengthwise, scoop out pulp into a large bowl (leaving a 1/2 inch border). Liberally salt inside of eggplant shells, invert onto a paper towel-lined tray and let sit for 30 minutes.
Meanwhile, heat 2 tablespoons of olive oil in a pan, sauté breadcrumbs until golden brown in colour. Remove from heat and stir in lemon zest and season with salt. Pour into a paper towel-lined bowl.
Place eggplants cut-side up in an oven on broil, let broil for 5 minutes or until eggplants start taking on colour. Remove and turn oven to 375°F.
Heat 1 tablespoon of oil in a pan, sauté sausage until brown and cooked through. Remove from pan onto a paper towel-lined plate. Heat up 2 tablespoons of oil, add eggplant and cook for 5 minutes or until soft, add onion and cook until translucent. Add tomatoes and garlic and season with salt and pepper, cook for 3 more minutes.
Transfer tomato/eggplant mixture to a large bowl, add sausage, 1/2 cup breadcrumbs, 1 1/2 cups feta, 1 egg, herbs and lemon. Mix thoroughly and stuff eggplant shells with fillings. Top with remaining breadcrumbs. Place eggplants on a parchment paper-lined baking tray and cook for 30 minutes.
Heat up tomato sauce. Remove eggplants from oven and top with tomato sauce, remaining feta, herbs and drizzle with olive oil and chili flakes if desired.