This was AMAZING!!!! I used two med. sized eggplants and three Italian sausage links that I had made . I knew that the sausages were really spicy so I didn't add the additional spices. I scored the eggplants and cooked them for 20 mins @350. They came out of the skin fairly easily, once cooled, using a grapefruit spoon. I browned the meat per instructions but added an onion and a large clove of garlic, one can never have too much onion and garlic. I also added diced mushrooms that needed to be used up. Because of dietary restrictions I didn't top with cheese. My husband, who is usually fairly quiet while eating, kept say "this is really good". The pasta sauce was a simple marinara that I made the day before so the flavours would meld. Top notch recipe that I know will be requested again and again. Thanks so much Tanya, I would give this recipe ten stars if I could.
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This was AMAZING!!!! I used two med. sized eggplants and three Italian sausage links that I...