Eggplant Parmesan Boats

Eggplant parmesan served stuffing in an eggplant with tasty Italian sausage!

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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