LOVED IT. I did make 1 mistake. After I grilled the eggplant and sausage (for extra flavor), I scooped out the eggplant, combined all the ingredients as stated and stuffed it into large prebaked Portobello mushroom caps coated in EVOO and lightly salted. I somehow forgot about the eggplant "boats". It was to die for. I had so much filling left after piling two caps full, that I made the same dish the next night using 6 slightly smaller caps. I found that the caps are so dense where the stem is removed, I chose to slice shallow slits at the thickest part so they would bake evenly. Please try this small change of using the caps vs the eggplant shells. No waste.
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LOVED IT. I did make 1 mistake. After I grilled the eggplant and sausage (for extra flavor), I...