Aug 7, 2013

Baked Eggplant Parmesan Boats with Sausage



A fun twist on eggplant parmesan - these eggplant "boats" are hollowed out and stuffed with sweet Italian chicken sausage and tomato sauce, then topped with melted mozzarella – Oh ma gaaaa!


I've been dreaming up this recipe since last year when I created my Sausage Stuffed Zucchini Boats. If you love eggplant parmesan these are going to knock your socks off! My husband loved these even more than the zucchini actually, but he's also more of an eggplant guy. I thought these were fabulous, you gotta give them a try!


I picked up some white eggplant at the farmer's market because they looked like the perfect size to make these boats. You could use any variety as long as they aren't too large. The pulp that gets scooped out goes right back into the stuffing so nothing gets wasted. One boat is a complete meal and super filling, you can serve it with a side salad if you have the room!


Baked Eggplant Parmesan Boats with Sausage
Skinnytaste.com
Servings: 4  • Size: 1 eggplant boat  • Old Points: 5 pts • Weight Watcher Points+: 7 pt
Calories: 244 • Fat: 9 g • Carb: 25 g • Fiber: 8 g • Protein: 19 g • Sugar: 3 g
Sodium: 678 mg • Cholest: 50 mg

Ingredients:

  • 2 medium (15 oz each) white eggplants, stems trimmed off and halved lengthwise
  • 3 links (8.4 oz?) sweet Italian chicken sausage, casings removed (I used Premio)
  • 1/2 small onion, finely diced
  • 2 cloves garlic, crushed
  • 1 1/3 cups crushed tomatoes
  • 5 basil leaves, chopped (plus more for garnish)
  • salt and pepper, to taste
  • 1/2 cup shredded part skim mozzarella cheese
  • 4 teaspoons grated Pecorino Romano


Directions:

Preheat the oven to 400°F.

Bring a large pot of water to a boil.


Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the skin all around to create a shell. Roughly chop the scooped out eggplant flesh.


Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged). Remove with a slotted spoon and set them on paper towels on the counter.


Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking the meat up while it cooks into smaller pieces. Add the onions and garlic and cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add 1 cup chopped eggplant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. Remove from heat and stir in fresh basil.

Pour 1/3 cup of crushed tomatoes on the bottom of a 9 x 12 baking dish and place the eggplant boats on top. Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats.


Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.

78 comments :

  1. THIS MAYBE A SILLY QUESTION, BUT DO YOU PEEL THE EGGPLANT FIRST?

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  3. Do both the chopped eggplant and hollowed out eggplant boats go into the boiling water? Can't wait to try this!

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  4. this looks unreal!! trying this weekend.

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  5. Looks so good....I am allergic to eggplant, so I will use zucchini to make it tonight!

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  6. yum, yum! i love eggplant - had it for lunch!

    http://therealfoodrunner.blogspot.com

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  7. This looks so good to me. I have never had the white variety of eggplant. Can I use the traditional dark purple; or, is there is a reason behind going with the white?

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  8. Looks like another winner. I can't wait to try this one--it's on tomorrows menu.

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  9. I'm going to stop by the farmer's market to pick up some yummy eggplants for this recipe! Cannot wait!

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  10. I just made eggplant boats a couple weeks ago! I grilled them! They are so good. Love your version :)

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  11. I love eggplant, but I've never had white eggplant before. I'm going to try this. It looks to yummy to pass up.

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  12. Hahaha you are a MIND READER! I have 2 eggplants at home that I MUST use ASAP! Guess what's for dinner!

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    1. Same here & I was missing some of the other things b/c I need to go to Kroger, like NOW, so I subbed:

      Yellow onion -> red onion
      Reg tomatoes -> fire roasted
      Basil -> Dill
      left out garlic b/c I'm out.
      steamed guts, didn't do boats (used "reg" purple eggplants)

      INSANELY GOOD.

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  13. How do you thin it would be with dairy free cheese?

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    1. I've never had dairy free cheese but if that's something you normally eat them I would assume ok.

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  14. Any chance these can these be frozen? They look amazing!

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  15. I pinned this! Looks incredible - esp with the addition of sausage! Thank you!

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  16. Yum- Looks great & I need lunch ideas. This would work.

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  17. Do you have any advice for covering it with foil to bake? When I do that, it always sticks to the cheese.. (and we dont want that! haha). thanks gina!! - adrienne

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    1. Use non-stick foil....works like a charm

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    2. If you only have old school foil on hand, you can tent the foil by puffing it up a bit in the middle.

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    3. If you only have old school foil on hand, you can tent the foil by puffing it up a bit in the middle.

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    4. Add a light spray of Pam or cooking spray to the inside of the foil, it'll help prevent it from sticking to the cheese :)

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  18. Amazing pictures! I always love a sneak peek behind the scenes :) thanks for sharing San Antonio Real Estate For Sale

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  19. May be a silly question, but do you eat the eggplant shell, or just the filling from inside of it?

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  20. Looks so yummy.... I was looking for eggplant recipes, and this showed up in my inbox today! Can't wait to try it this week.

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  21. Dang! I wish my kids liked eggplant!

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  22. Wow! Can't wait to try these - I just made your Zucchini Boats tonight for the first time and they were absolutely delicious. My husband said that they tasted like something you'd order at an Italian restaurant that they call their "specialty". I'm sure these are just as good!!

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  23. What a fabulous idea, Gina! These look wonderful!

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  24. I made you recipe with the purple eggplant and substitute the sausage for ground turkey and it tasted phenomenal. I felt like I was cheating. So delish. I always wondered how one prepares egg plant it is so yum yum. Thank you for this lovely recipe. :-)

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  26. These look great! Trying them for dinner tonight, I couldn't find the white eggplant so I am using the purple.

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  28. Just made them for dinner tonight and wow! absolutely delish. my fiancé and I had one of those "how have we never thought of this before?!" moments... but I'm glad you did ! ;)

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  29. Just finished dinner, WOW, this was very good.
    Thanks Gina!

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  30. Gina,
    As usual, another great dish. I didn't have white eggplant so I used purple. Was fabulous! Was trying to get my husband to change his tune about eggplant but no good. He did try it and said the flavor was good but just can't get past the texture of it. I, on the other hand just loved it. Thanks!

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  31. Really enjoyed the flavors of this dish. Wondering if I just hollowed out my eggplant too much because boiling it for the 3 minutes turned it much too soft to really hold up in "boat" form...by the time I took them out of the oven, they were barely holding the filling... But still tasted fantastic!

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    1. Nicki-I made these tonight and only boiled the "guts" that I scraped out. The boat portion will cook in the oven once you have filled it and covered with foil.

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  32. I made these and ended up using meatless sausage crumbles and they were wonder. Definetly have to make again! Even my boyfriend liked them and he's a picky eater. Thanks!

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  33. I made these last night and it was great! I need to add some more spices next time to up the flavor, but it was great. I added green peppers for bulk (and because i love sausage & peppers). Will definitely make again!

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  34. Just made these today, but with veggie crumbles instead of sausage. Very tasty! Thanks!

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  35. And just when I thought I would never find another way to indulge in my favorite veggie!
    oxox

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  36. There’s no word to describe such a great masterpiece. You made such an interesting piece to read about delicious dish San Antonio Personal Injury Lawyer

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  37. I made this last night and it was VERY delicious, I will definitely make it again!! Also I used purple eggplant because my grocery store didn't have white...would love to try with white in the future.

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  38. I made these last night and they were great! Even my non-eggplant eating husband really enjoyed them! Thank you so much.

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  39. Keep up the fantastic recipes - and amazing pictures!

    Have you ever done a stuffed butternut squash? I would love to see your take on that when it comes back in season! :)

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  40. THIS IS NOW A MUST-MAKE IN MY HOUSE.

    This was absolutely amazing. I wasn't sure whether or not to boil the boat part of the eggplant as well but I did (a little hard to work with so I'm not sure if that was the right thing). The only things I did different was using purple eggplant and instead of sausage I used ground turkey (which I had on hand). This was insanely yummy =) Thank you!!!

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  41. These are amazing. I have been looking for a replacement for fried eggplant parmesan. This is it! I did like Michelle and used purple eggplant and ground turkey. Even though I slightly screwed up and forgot to add the basil, salt and pepper until the last minute they still turned out great! Thank you for the recipe!

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  42. I made these tonight with a couple of changes. I didn't have any sausage, so I omitted it, and used fresh diced tomatoes instead of crushed. This was FANTASTIC! Thanks for another great recipe!

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  43. Thanks for another great recipe! These came out so yummy! Love all your eggplant recipes because my garden is getting ready to explode with them!

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  44. I made this last night and was so impressed with the flavor! One question-do you have any ideas on how to make the dish less watery? I used the crushed tomato but was thinking maybe adding paste, or draining some of the water first.

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  45. This was so great! Kids even loved it and never made a peep about the eggplant.

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  46. Made this last night for dinner and was very impressed! I usually need to double the recipes to feed my family, yet I had some leftover turkey meat from a meatloaf I made the night before, so I threw in the remaining chicken sausage to make a healthy bolognese. I served this over spaghetti squash, which was a perfect compliment to the eggplant! Absolutely delicious!

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  47. I had lots of chopped eggplant left over. Any ideas?

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    1. I'm with you there, I put it in a baggy in the fridge and am hoping to find something else to do with it!

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    2. You can add it to marinara sauce.

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  48. Just made them and omg they are delicious. I used the purple ones bc I had them. Outstanding. Oh yeah and garden tomatoes to boot

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  49. These were great! We like spicy things so I used hot turkey sausage (couldn't find chicken at my local grocery store) and it was fantastic!

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  50. I made this last night and it was amazing! The only suggestion I have to those who want to try the recipe: If you're unsure how much eggplant to scoop out, less is more! My eggplant boats didn't hold their shape well after I boiled them. It looked more like a casserole, but still tasted delicious!

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  51. Made it with purple eggplant and it was a hit! SO DELICIOUS! One of my boats absorbed a lot of water and collapsed but it did not alter the flavor. Thanks for the recipe!

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  52. Hi Gina. This looks amazing, I never know what to make with Eggplant and I LOVED the spaghetti squash boats. I am just wondering I notice there called parmesan lasagna boats but I don't see parmesan in the recipe, can I sub the ramano cheese for parmesan? Also, will it effect the points if I use spicy chicken Italian sausage instead of sweet? Looking fw to your response. Thanks :)

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  53. Fantastic idea! This is such a creative recipe and who doesn't love eggplant parmesan? I made them in advance to bring to the office for lunch. They reheat very well and are very filling for 7 points! Thanks again Gina!

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  54. Made these last night and added mushrooms--delicious! I'm definitely making these again. They're super filling, too!

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  55. yes, it's the most nutritious part of the eggplant

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  56. Honestly, I don't even see the need for the blanching step. You're cooking them a half hour in the oven, and that should be plenty all by itself. I think I'll also add mushrooms like a previous reviewer, that sounds delish.

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  57. Why do you have to cover them in foil?

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  58. Another Skinny Taste winner! Even my husband who is not a lover of eggplant thought it was delicious

    Thanks for so many good and good for you recipes!

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