STUFFED EGGLANTS IN TOMATO SAUCE

Filling:
1 lb bulk Totta’s Italian Sausage
¾ cup bread crumbs
3 beaten eggs
2 cloves minced garlic
l medium chopped onion
l/3 cup minced parsley
5 T. warm water
salt and pepper to taste

Sauce Topping:
1 6 oz. can tomato paste
l large can whole tomatoes mashed with fork to pulp
l clove minced garlic
l/2 cup chopped onion
1 T. oil
l/2 tsp. Dried basil
2 cups water
salt and pepper to taste

Cut off ends of two eggplants; cut eggplants into halves lengthwise.
Parboil for 10 minutes. Carefully scoop out pulp. Drain and save shells; set aside.

Mix italian sausage and all other filling ingredients in a large bowl.
Add pulp that has been fried in 3 T oil, cooking first. Add to meat filling. Add salt and pepper; mix well. Salt and pepper inside shells and firmly pack sausage mixture. Place in baking pan.

Add small amount of water to bottom pan. Bake at 300 degrees for 45 minutes.