Eggplant Parmesan Boats

 You pretty much just need to hollow out the eggplant, roast it, cook the sausage along with the eggplant that was scooped out before adding the marinara sauce, stuffing the eggplant, topping it with cheese and baking it until the cheese melts. Stuffing vegetables is always fun and this stuffed eggplant parmesan is a new favourite! I can’t wait to see what else I can stuff eggplant with!

Eggplant Parmesan Boats

ingredients

• 2 medium eggplants (~6 inches in length), cut in half lengthwise
• 1/2 tablespoon olive oil
• 1/2 pound Italian sausage, casings removed
• 1 small onion, diced
• 2 cloves garlic, chopped
• 2 cups marinara sauce
• salt and pepper to taste
• 1 cup mozzarella, shredded
• 1/4 cup parmesan, grated
• basil for garnish

directions

1. Scoop the middle of the eggplant out leaving about 1/2 inch around the sides and chop and reserve the scooped out eggplant.
2. Brush the inside of the eggplant shells with oil and roast in a preheated 400F/200C oven, with the inside facing up, until just tender, about 10-15 minutes, before setting aside.
3. Meanwhile, cook the sausage and onion in a pan over medium heat, breaking the sausage up as you go, until the sausage is cooked, about 10 minutes.
4. Add the garlic and cook until fragrant, about a minute.
5. Add the chopped reserved eggplant and cook until tender, about 5-8 minutes.
6. Add 1 cup of the marinara sauce, season with salt and pepper to taste and cook to heat, about 3-5 minutes, before removing from heat.
7. Spread the remaining marinara sauce over the bottom of a baking dish, place the eggplant shells in with the fleshy hollowed out sides up, fill them with the sauce, top with the cheeses and bake in a preheated 400F/200C oven until the cheese has melted and the sauce is bubbling, about 10-15 minutes, before serving garnished with fresh basil.

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https://www.closetcooking.com/eggplant-parmesan-boats/