Eggplant Boats


 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!"

– Mamagourmand


Eggplant Olive Oil Italian Seasoning Garlic Powder Italian Sausage Marinara Sauce Mozzarella Cheese Parmesan Cheese

Cut the tops off of your eggplants, then cut them in half. Then cut a cross pattern on them.

Let's Make It!

Brush with olive oil and then season with salt, pepper, garlic powder and Italian seasoning. Bake for 20-30 minutes.

While it's baking, brown the sausage. Stir in the marinara and parmesan.

Spread the filling on top and sprinkle with mozzarella. Bake for 5 minutes longer.

How Should I Store Leftovers?

Store leftovers in an airtight container, refrigerated, up to three days. Leftover eggplant boats may be frozen, but as it thaws extra moisture will be released, so it may be a little soggier than you would like. Not a deal breaker, but just something to keep in mind!

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