Ingredients: |
Ingredients: 2 medium-size eggplants
2 small lemons
1 pound ground sirloin
3 links soft, mild Italian sausage
1 medium onion, diced
6 to 8 cloves of peeled garlic, diced
1 Tbs. dried oregano
1 Tbs. dried basil
1/2 cup Ricotta cheese
1 8 to 12 ounce package shredded Italian Blend cheeses
1 1/2 jars store-bought pasta sauce
1 8 ounce can diced Italian tomatoes
1 1/2 jars prepared tomato pasta sauce
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Directions: |
Directions:Roll lemons on a hard surface using the palm of your hand to loosen the juice from the pulp. Slice each eggplant into length-wise halves and squeeze one half of each lemon, with your hand over the lemons to catch any seeds, onto the eggplant. The juice stops oxidation which causes the eggplant to turn brown. Using a sharp knife, cut around each eggplant half leaving a perimeter of 1/2 inch on each half. Using the same knife, being careful not to cut through the bottom of the eggplant, score them. Use a spoon to scoop out the eggplant dices. Add to a bowl.
Crumble the meat in the bowl with the diced eggplant. Add salt, pepper, oregano and basil onions and garlic. Brown the meat and vegetable mixture over medium-high heat and drain excess fat. Stir in cheeses and incorporate until thoroughly mixed. Spoon equivalent amounts of each mixture into the eggplant halves. top each eggplant portion with pasta sauce to your taste. Place on a foil-lined, lightly oiled baking sheet and bake until a knife inserted in the perimeter of the eggplant indicates a soft texture and cheese is melted. Enjoy! |
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