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Stuffed Eggplant Parmesan
Ingredients
- 2 medium eggplants (about 3/4-pound each); use more if fairytale (small) eggplants
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 3 garlic cloves, minced
- 1 small yellow onion, finely chopped (about 1 cup)
- 1/2 pound ground sausage meat (I use mild Italian pork or chicken)
- 1 1/2 cups tomato marinara sauce, prepared (use your favorite brand or the recipe in Notes)
- 1 handful fresh basil leaves, torn
- 2 tablespoons panko-style breadcrumbs
- 6 ounces (about 1 1/3 cups) low-moisture mozzarella, coarsely grated, divided
- 2 ounces (about 1/2 cup) finely grated parmesan, divided
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