Paleo Moussaka-Style Stuffed Eggplant

I came home yesterday with a bag full of eggplants picked from the farm where I teach.  I honestly don't have a lot of experience cooking eggplant as it isn't a vegetable I think to buy while at the store.  This will now change.  This recipe is so yummy!  It's a little time consuming, but well worth it.

Moussaka-Style Stuffed Eggplant

Ingredients:

• 3 eggplants
• 3 TBS olive oil
• 1/2 pound sausage
• 1 cup chopped onion
• 2 garlic gloves, minced
• 1/4 tsp ground cloves
• 3/4 tsp ground cumin
• 3/4 tsp ground cinnamon
• 1/2 tsp garlic powder
• pinch of cayenne
• 1 can tomato sauce
• 1 cup green bell peppers, diced
• 1 3/4 cups cottage cheese
• 2 egg whites
• 1 cup grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees.
2. Slice eggplants in half length wise.  Scoop out flesh with a melon baller, careful not to pierce the skin.  Leave about a 1/2 inch-thick shell.  Reserve the flesh for use in the filling.
   
3. Brush eggplant shells with olive oil and sprinkle lightly with salt. Place face up on a baking sheet and bake for 20 minutes, until very tender.
4. Meanwhile, cook sausage until brown.  Remove from saucepan.
5. Heat oil in a saucepan.  Saute the onions for about 8-10 minutes.
6. Add the garlic and spices and continue to saute for about 1 minute.
7. Cut the reserved eggplant into small cubes and add them.  Saute for about 5 minutes, stirring frequently.
8. Add tomatoes and bell peppers.  Bring to a simmer and cook for 10 minutes and add sausage back to pan to combine filling.
9. Fill each shell with filling. Evenly cover with the ricotta custard and then the grated cheese.
10.  Bake at 350 degrees for 30 minutes, until puffed and lightly golden on top.