Preparation Steps

• Preheat the oven to 400˚F (200˚C).
• Cut the eggplants in half lengthwise. Scoop out the flesh, leaving a 0.5-inch border around the eggplant shell. Chop up the removed eggplant pulp and set it aside.
• Place the empty eggplant shells on a rimmed baking sheet. Season the cut-side up shells with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and the chopped eggplant flesh to the skillet and cook for 2 minutes, stirring occasionally.
• Add the Italian sausage to the skillet, breaking it up with your fingers or a wooden spoon. Stir in the minced garlic, parsley, thyme, oregano, salt, and pepper. Cook until the sausage is evenly browned, about 6 minutes.
• Remove the skillet from the heat and taste the sausage mixture for salt and pepper; adjust seasonings as needed.
• Using paper towels, wipe down any excess moisture from the eggplant shells. Carefully spoon the sausage mixture into the eggplant shells, filling them generously.
• Pour hot water inside the baking sheet, around the stuffed eggplants (not over them). Bake in the preheated oven for 25 to 30 minutes, or until the eggplant flesh is tender.
• Remove from the oven and sprinkle the shredded mozzarella cheese on top of each eggplant. Return to the oven and bake for another 5 minutes, or until the cheese has melted and is bubbly.
• Remove from the oven and serve immediately. Enjoy!