Stuffed Eggplant Parmigiana

My daughter recently bought me some vintage cookbooks. This recipe came from Betty Crocker's Dinner in a Dish, published in 1965. This is a great version of one of my favorite ways to enjoy eggplant!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  small eggplants
• 1  lb Italian sausage
• 1 (1 lb) can tomatoes
• 1 (6 ounce) can tomato paste
• 2  tablespoons parsley
• 1  garlic clove
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon oregano
• 1  cup  shredded mozzarella cheese
• 1⁄2 cup  grated parmesan cheese

Directions

1. Preheat oven to 350 degrees. Mince the garlic. Cut eggplants in half and scoop out the pulp; dice.
2. Remove the casing from the Italian sausage. Brown the sausage in a skillet; drain well.
3. Add the tomatoes, tomato paste, parsley, garlic, salt and oregano. cover and simmer 15 minutes.
4. Add the diced eggplant pulp. Cover and simmer 15 minutes longer.
5. Place the eggplant shells in a greased 13x9x2 baking dish. Divide half of the sauce among the eggplant shells. Sprinkle with the mozzarella cheese.
6. Heap remaining sauce on the shells and sprinkle with Parmesan cheese.
7. Bake, uncovered, 30 minutes.