Lasagna Stuffed Eggplant makes the most of fresh summer produce by combining two classics in one delicious dish. Baked eggplant meets creamy lasagna and the result is pure comfort food that's perfect for summer!

2 medium eggplants
1/2 lb. Italian Sausage
1 container ricotta cheese
1/2 c. parmesan cheese
2 eggs
2 tsp. dried parsley
2 tsp. garlic powder
2 c. marinara sauce
1 c. shredded mozzarella cheese

Remove Italian Sausage from casings; brown over medium-high heat.
In a small bowl, combine & mix ricotta cheese, parmesan cheese, eggs, parsley, and garlic powder.
Cut eggplants in half lengthwise and scoop out centers, leaving about 1/2 inch of flesh.

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