Cut eggplants in half lengthwise. Scoop out pulp leaving 1/4 inch shell. Chop pulp; set aside. Crumble sausage into 2-quart microwave-safe casserole. Microwave on HIGH 4 minutes or until sausage is no longer pink, stirring twice during cooking to break up meat. Spoon off fat. Stir in chopped eggplant and spaghetti sauce. Divide mixture evenly between eggplant shells. In 12x8 inch microwave-safe baking dish, arrange two eggplant halves. Cover with vented plastic wrap; micro, wave on HIGH 10 minutes or until eggplant is tender, turning dish twice during cooking. Carefully transfer to platter. Sprinkle each eggplant half with 1/4 cup of the cheese. Cover to keep warm. Let stand until cheese melts. Spoon off liquid from baking dish; repeat with remaining eggplant halves.
Makes 4 servings.
Peel eggplants; cut into 1/2-inch cubes. In 3-quart casserole, cook sausage as mentioned above. Stir in eggplant and spaghetti sauce. Cover with vented plastic wrap; microwave on HIGH 10 minutes or until eggplant is tender, stirring twice during cooking. Sprinkle with cheese. Let stand until cheese melts.
Makes 4 cups or 4 servings.
Cajun Country -- New Iberia, Louisiana