Tomato and Pork Stuffed Eggplant

Recipe

• Preheat the oven to 400 degrees. 
• Cut the eggplant in half longways so you have two long halves. Using a spoon, scoop out the inside of the eggplant and seeds. 
• Take pieces of the eggplant that do not have too many seeds and cut them into 1/2 inch pieces and set aside. You’ll want to cut up about 1 to 2 cups worth of eggplant. 
• Using the divided olive oil, drizzle it over the two halves of scooped out eggplants and then add salt and pepper to taste. Set aside. 
• In a large saucepan, cook the ground pork sausage until it’s almost completely browned. 
• Add the onion, tomato, sliced eggplant, garlic, thyme and oregano.
• Once the onion, eggplant and tomato begin to soften, add in the Alfredo sauce and stir until it coats everything. 
• Add a little bit of water to the rimmed baking sheet and set the two eggplant bowls on it. 
• Spoon the pork mixture into the bowls so each are filled to the top. 
• Put the eggplants into the oven at 400 for 25 minutes. 
• After 25 minutes, pull the eggplants out and lay two pieces of provolone on each eggplant half, sprinkle with parsley and bake for another 5 minutes so the cheese melts. 
• Remove from oven and serve immediately! 
• Note: store in an airtight container and to reheat– bake at 350 for 20-25 minutes.