Baked Stuffed Eggplant with Italian Sausage

Ingredients

• 7 tablespoons olive oil, divided
• 1 1/2 cups fresh breadcrumbs
• 2 teaspoons lemon zest (from 1 lemon)
• 1 3/4 teaspoons kosher salt, divided
• 3 small eggplants (about 1 1/2 pounds)
• 1/4 pound Italian sausage, casing removed
• 1 cup chopped yellow onion (from 1 small onion)
• 1 pound plum tomatoes, seeded and roughly chopped (about 1 3/4 cups)
• 3 garlic cloves, finely chopped
• 1/2 teaspoon black pepper
• 8 ounces feta cheese, crumbled (about 2 cups), plus more for garnish
• 1 large egg, lightly beaten
• 2 tablespoons plus 2 teaspoons chopped fresh oregano, divided
• 2 tablespoons plus 2 teaspoons chopped fresh mint, divided
• 2 tablespoons plus 2 teaspoons chopped fresh flat-leaf parsley, divided
• 1 tablespoon red wine vinegar
• 1 cup jarred marinara sauce

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