Submitted by: Jo Ann Taylor
(low carb - serves 2)

Ingredients:
1 large eggplant
1/2 lb. Italian sausage (if in casing, slit and remove sausage)
1 medium onion chopped
1 stalk celery diced
2 cloves garlic minced
1/8 teaspoon pepper
Parmesan cheese or any kind of shredded cheese for topping
1 Tablespoon olive oil

Heat oven to 350 degrees. Cut eggplant in half lengthwise. Scoop out inside using a small knife and spoon. Cut the egg plant meat into chunks. Heat oil in skillet, add Italian sausage, chunks of eggplant, onion, celery, garlic and pepper. Saute until meat is done and celery and onion are clear. Remove from stove and spoon mixture into the egg plant halves. Cover top with cheese of choice. Bake until heated through - about 20 minutes. This can be put together a day ahead of time and then heated when needed. Also, any other veggies may be added such as tomatoes or peppers. No other seasoning is needed if using Italian sausage. However, ground beef may be substituted - use favorite Italian seasonings.