Grilled Eggplant with Marinara

3 eggplant
1T olive oil
3/4 lb Italian sausage (try Graziano Brothers brand from HyVee)
1 jar pasta sauce
shredded mozzarella cheese

Heat grill medium-high.  Cut eggplant in half lengthwise.  Using a paring knife, cut out center of eggplant to make a “trench” in the eggplant boat.  Pour about 1/2 Tbsp olive oil on hands and rub on eggplant skin.  Grill eggplant, skin side down, for about 10-15 minutes or until flesh is tender (time will vary depending on the size of the eggplant).

Meanwhile, brown sausage, then add pasta sauce and heat thoroughly.  When eggplant are done, place on baking sheet and spoon sauce mixture into “trenches”.  Liberally sprinkle mozzarella cheese on top and place under broiler for a few minutes until cheese is golden brown.

Note: could also work with summer squash instead of eggplant

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