Sausage-Stuffed Eggplants

1 lb. ground beef or Italian sausage with casings removed
2 medium eggplants
2 tbsp. olive oil
1 medium onion, finely chopped
1/2 of a green bell pepper, finely chopped
1 14.5oz. can diced tomatoes, drained
1 tsp. garlic powder
½ cup seasoned bread crumbs
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1/2 tsp. salt
1 small can tomato sauce

Preheat the oven to 350°F. Coat a rimmed baking sheet with nonstick cooking
spray. Cut each eggplant in half lengthwise; scoop out and coarsely
chop the pulp.

In a large skillet, Heat over medium-low heat; add some bit of water and then
add beef or sausage. Brown till no longer pink and drain all the fat. Add
oil to the same skillet and add chopped eggplant, onion, bell pepper, tomatoes,
and garlic powder. Cook for 15 to 20 minutes, or until the vegetables
are tender, stirring occasionally. Stir in the bread crumbs, Parmesan
cheese, the salt, and the sauce; cook for 2 to 3 minutes, or until the
liquid is absorbed. Remove from the heat and cool slightly.

Spoon the vegetable mixture evenly into the four eggplant shells and place on
the baking sheet. Cover with aluminum foil and bake for 1 hour. Remove the
foil, sprinkle with mozzarella cheese, and bake for 20 to 25 minutes, or
until the eggplant is tender and cheese melted.