Stuffed Eggplant

2 Eggplants

1/2 lb Pork Sausage

1/4 C grated parmesan cheese

1 can tomato sauce

1 tsp oregano

3 C bread crumbs

dash of salt

lots of pepper

Slice eggplants in half length-wise.

Using a spoon, dig out each eggplant as thin as possible. Save the shells to refill.

Put the spoon out pieces of eggplant in a saucepan with a little water and boil until soft.

Mash boiled eggplant, add bread crumbs, oregano, salt, pepper, 1/2 of the cheese, 1/2 of the tomato sauce and the sausage. Mix together.

Put the 4 shells in a cakepan and fill with mixture.

Spoon on the rest of the tomato sauce on each and sprinkle on the rest of the cheese.

Cover and bake at 300° for 2 hours.

Uncover and continue baking until shell is soft.