cut the eggplant in half long ways, lightly grease them with the oil, turn them upside and bake at 350 for 20-25 minutes, just long enough to be able to scoop out the insides

meanwhile begin browning the sausage

once browned add the mushrooms, zucchini and tomatoes and reduce heat to simmer

when the eggplants are done scoop the insides out and set the shells aside

chop the eggplant and add it to the sausage mix

stir to combine and let gently simmer

in the bowl of a food processor combine the basil, oil, salt, garlic and 1/2 cup of spinach

whirl to combine, scrape down the sides and whirl again

add the basil spinach mix to the sausage and stir well

add the spinach and heat for one minute more

divide the sausage between the eggplant shells, top with the sunflower seeds, cover and bake again for another 30 minutes