2 small eggplants, about 10 oz each
¼ cup chopped onion
1 tablespoon olive oil
1 sweet Italian sausage link cooked and diced
1 clove garlic, crushed
1 plum tomato, seeded and diced
5 basil leaves, chopped
Salt and pepper, to taste
1/2 cup shredded mozzarella cheese
2 teaspoons grated Pecorino Romano
Preheat the oven to 400°F.
Slice a thin layer off the top of each eggplant
Hollow out the flesh of the eggplant to create a boat using a melon baller or small serrated spoon.
Heat the oil in a small skillet and add the onion. Saute until tender, about 5 minutes. Add the eggplant flesh and cook for another 5 minutes. Add the garlic, basil, salt, and pepper to taste the tomato and the chopped sausage. Let the mixture cool. Stir in the mozzarella. Stuff the eggplant shells equally with the filling and place them into a small baking dish,
Top each with 1 teaspoon each of Pecorino Romano cheese. Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more.