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!
Preheat the oven to 425℉. Line a baking sheet with parchment paper.
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.
2 medium eggplants
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.
1 ½ tablespoon olive oil, ½ teaspoon Italian seasoning, ¼ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon pepper
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.
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.
1 pound bulk sweet Italian sausage, 1 cup jarred marinara sauce, ¼ cup freshly grated parmesan cheese
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.
1 cup freshly grated mozzarella
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Notes
Storing and Reheating
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!To reheat, preheat the oven to 375℉ and line a baking sheet with parchment or foil. Bake for 20-25 minutes, or until heated through. If the cheese becomes too brown before the eggplant and stuffing is warmed, loosely cover with tented foil.