Stuffed Eggplant Boats With Sausage (Gluten-Free)

Name: Stuffed Eggplant Boats With Sausage (Gluten-Free)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 medium eggplants; 1 ½ tablespoon olive oil; ½ teaspoon Italian seasoning; ¼ teaspoon garlic powder; ¼ teaspoon kosher salt; ¼ teaspoon pepper; 1 pound bulk sweet Italian sausage; 1 cup jarred marinara sauce; ¼ cup freshly grated parmesan cheese; 1 cup freshly grated mozzarella

7 steps

Prep:10minCook:35min

Ready to devour an easy eggplant dinner recipe with simple ingredients, yet rich, robust flavor? Baked eggplant boats are stuffed with a sweet Italian sausage tomato sauce and topped with a gooey cheese layer. This family-friendly gluten-free eggplant recipe uses no breadcrumbs so it can be enjoyed as a low carb dinner option as well!

Updated at: Mon, 09 Dec 2024 07:29:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories522.8 kcal (26%)

Total Fat36.5 g (52%)

Carbs19 g (7%)

Sugars11.1 g (12%)

Protein29.3 g (59%)

Sodium1515.4 mg (76%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2eggplants

medium

1 ½ tablespoonolive oil

½ teaspoonitalian seasoning

¼ teaspoongarlic powder

¼ teaspoonkosher salt

¼ teaspoonpepper

1 poundbulk sweet italian sausage

1 cupmarinara sauce

jarred

¼ cupparmesan cheese

freshly grated

1 cupmozzarella

freshly grated

Instructions

Step 1

Preheat the oven to 425℉. Line a baking sheet with parchment paper.

Step 2

Cut the tops of the eggplant and then halve each lengthwise. Use a small knife to cut diagonal lines into the flesh, about ¾-inch apart, without going through the skin underneath. Repeat the lines in the opposite direction to create crosshatch lines on the top. Repeat with the remaining halves.

Step 3

Place the eggplant on the prepared baking sheet. Brush the flesh with olive oil. In a small bowl combine the Italian seasoning, garlic powder, kosher salt, and pepper. Sprinkle over the top of the eggplant.

Step 4

Bake for 20-30 minutes, or until the eggplant is soft, golden, and cut lines start to open. Larger eggplant will take longer, while smaller eggplants will be done faster.

Step 5

While the eggplant is baking, prepare the sausage stuffing. In a large skillet over medium high heat, brown the sausage until no longer pink. Reduce heat to low and stir in the marinara and parmesan.

Step 6

When the eggplant is done baking, remove from the oven and divide the sausage mixture on top of the halves. Sprinkle with mozzarella cheese. Bake for 5 additional minutes. If desired, turn on broiler and broil cheese for 1-2 minutes, or until golden and bubbly. Serve immediately.

Step 7

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