Italian Sausage Stuffed Eggplant

First, preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).

Next, take an eggplant and brush its cut sides with olive oil; position it, cut-sides up, on a baking sheet.

Then, place the eggplant in the preheated oven and roast for 30 minutes. Allow it to cool a bit, but keep the oven running.

Simultaneously, heat a skillet over high heat and cook Italian sausage until it's nicely browned; remove the excess grease. Transfer the cooked sausage to a mixing bowl and add some seasonings like garlic powder, Italian seasoning, and black pepper. Mix in 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, some bread crumbs, and an egg; combine everything thoroughly.

After the eggplant has cooled down a bit, remove its flesh and chop it roughly to create a shell. Combine the eggplant flesh with the sausage mixture, then divide it evenly between two eggplant shells. Top each shell with some remaining mozzarella cheese.

Finally, put the eggplant in the preheated oven and bake until the filling has set and the cheese is golden-brown and bubbly, taking about 30 minutes. While the eggplant is baking, warm up the remaining 1 1/2 cups of spaghetti sauce in a saucepan over low heat to serve alongside the eggplant.