Stuffed Eggplant

This is really a wonderful dish and great to use up the eggplant from the garden. 

• 4 medium eggplant
• 8 oz fresh ricotta
• 2 ozs. shredded mozzarella
• 4 T extra virgin olive oil
• 1 shallot minced
• 2 T parsley chopped
• salt and black pepper to taste
• 1 lb. sweet Italian sausage
• 3 T freshly grated Pecorino Cheese
• 1 egg
• 2 T fresh basil chopped
• 1/2 c pignoli nuts
• 1/2 c parmesan cheese

Preheat the oven to 350 degrees.  Cut the eggplant in half, remove the pulp in the center and chop into small pieces, set aside.  Place the hollowed eggplant on a aluminum-lined baking sheet, drizzle with olive oil and put the in the oven for about half an hour.  Place a skillet on medium high and cook sausage until cooked all the way through.  Remove the sausage and set aside - retain the juices in the skillet turn off heat.  Place the ricotta and mozzarella in a large bowl, mix and set aside.  To the skillet with the juices, over medium heat, cook the shallot with the parsley and eggplant pulp.  After five minutes, add the Ricotta, mozzarella and the salt and pepper.  Add the pecorino, basil and eggs, remove from heat and mix well.

Chop 4 tablespoons of the pignoli nuts and to filling mixture.  Fill the eggplant shells with the filling, sprinkle the remaining pignoli nuts and parmesan and bake until cheese melts and nuts are golden.  Serve with a side of sauce.