• Heat oven to 375 degrees F.
• Halve the eggplants and scoop out the middle. It may be helpful to cut out of the edges and then scoop out. Rub with salt and let stand to sweat. Dice the eggplant innards that you scooped out. (Right now is a good time to start the sauce.)
• Heat 2 Tablespoons of olive oil in a French oven and add sausage. Use wooden spatula to break up the sausage. Cook for about 8 to 10 minutes. Remove cooked sausage and place in a clean bowl. Set aside.
• Add 1 Tablespoon of olive oil to French oven. Add onions and cook for 3 minutes. Add garlic and cook for 2 minutes. Add eggplant and 2 more Tablespoons of olive oil and season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally. Add back the cooked sausage and breadcrumbs and cook for about 5 to 6 minutes. The breadcrumbs should be soaked into the eggplant mixture.
• Remove eggplant filling from heat and add capers and mix. Season with salt and pepper. Rinse out eggplant shell halves and wipe dry with a paper towel. Place upside on a covered baking sheet to remove excess water.
• Stuff eggplant with cooked eggplant mixture and place in a casserole baking dish. Ladle tomato sauce into the baking dish underneath the eggplant and a little bit on top of each eggplant.
• Cover baking dish with foil and bake for 35 to 40 minutes at 375 degrees F.
• Uncover and add sliced mozzarella cheese on top each of each eggplant to cover. Bake for another 5 minutes and then broil for another 5 minutes. Serve with cooked pasta.

Tomato Sauce

• In a heavy bottomed pot, sauté the onion with olive oil for about 3 to 5 minutes on medium high, until onions are softened. Add garlic and cook for 60 to 90 seconds.
• Add whole tomatoes with juice plus 1 cup of water to the pot. Break down tomatoes with a wooden spoon or rubber spatula. Add dried basil. Lower heat and allow sauce to simmer while prepping the rest of the eggplant dish. Season with salt and pepper.