Erika's Stuffed Eggplant
1 medium sized purple globe eggplant
1/2 Cup fresh spinach
1/4 Cup marinated sun dried tomatoes, chopped
1 Cup loose Italian sausage, browned
1/2 Cup ricotta cheese
1/3 Cup shredded mozzarella
salt to taste
Pre heat over to 400 F
Silce eggplant in half lengthwise and carefully scoop out insides leaving the exterior intact. You should have 2 eggplant boats.
Coat eggplant boats as well as the scooped out eggplant "guts" in olive oil and place on a baking sheet. Roast for 20 minutes or until soft.
While eggplant is roasting, combine remaining ingredients in a mixing bowl to make stuffing.
When cooked, add eggplant guts to stuffing mixture and combine.
Scoop stuffing mixture into the eggplant boats and return to the 400 F oven for another 15-20 minutes until cooked through. Let cool before serving.
UPDATE: Ok, so this is definitely one of those dishes that tastes better leftover. Don't get me wrong, it was great right out of the oven but I had the leftovers last night and I swear it tasted even better. I also gave it a drizzle of balsamic glaze right before I ate it which REALLY made it outstanding. Go for the glaze, you won't be sorry!