Baked Stuffed Eggplant with Italian Sausage

在大煎锅中加热3汤匙橄榄油。加入面包屑，煮熟，偶尔搅拌，直到金黄色为5至6分钟。从火上移开。加入柠檬皮和1/4茶匙盐；搁置。

将茄子纵向切成一半。挖出果肉，留下1/4英寸的外壳。将纸浆切成1/2英寸的立方体。用1茶匙盐撒茄子贝壳，然后倒入干净的干毛巾上。静置30分钟以排干。

将烤箱预热至高温烤箱，距热量5至6英寸。将茄子贝壳干燥，并用1汤匙油刷。将茄子贝壳放在烤盘上，将侧面切成薄片，然后烤直到嫩，约5分钟。从烤箱中取出，并将烤箱温度降低至375°F。

在中高的大煎锅中加热1汤匙油。加入香肠，煮熟，经常用木勺搅拌以分解大块，直到香肠变成7至8分钟。用开槽的勺子将香肠转移到衬有纸巾的碗中。在煎锅中保留滴头。

Heat remaining 2 tablespoons oil in skillet over medium-high. Cook reserved eggplant cubes in hot oil, stirring occasionally, until lightly browned, 2 to 3 minutes. Add onion, and cook, stirring occasionally, until just tender, 2 to 3 minutes. Add tomatoes, garlic, pepper, and remaining 1/2 teaspoon salt, and cook, stirring occasionally, until tender, 2 to 3 minutes.

Transfer tomato mixture to a large bowl. Add sausage, feta, 1/2 cup breadcrumb mixture, egg, 2 tablespoons oregano, 2 tablespoons mint, 2 tablespoons parsley, and vinegar; toss until combined. Divide mixture evenly among eggplant shells. Top evenly with remaining breadcrumb mixture, and place stuffed eggplants in a single layer in a 13- x 9-inch baking dish. Bake at 375°F until filling is golden and bubbly, 25 to 30 minutes.

同时，搅拌腌制的marinara酱，剩下2茶匙牛至，剩余2茶匙薄荷，并在一个小锅中剩余2茶匙香菜。在低处加热直至温暖，大约5分钟。食用前，淋上烤茄子。如果需要，撒上额外的羊乳酪。