Stuffed Eggplant Parmesan

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Stuffed Eggplant Parmesan is a fun, easy twist on eggplant parmesan – these baked eggplant “boats” are hollowed out and stuffed with chicken sausage, tomato sauce and mozzarella.

Stuffed Eggplant Parmesan Boats
Stuffed Eggplant Parmesan

I’ve been dreaming up this recipe since last year when I created my Sausage Stuffed Zucchini Boats. These are easier than making traditional eggplant parm because they use no breadcrumbs, and there is no breading and no frying! More eggplant recipes I love are baked Eggplant Parmesan, Eggplant Rollatini and Eggplant Meatballs.

Stuffed Eggplant Parmesan Boats

If you love eggplant parm these are going to knock your socks off! My husband loves them!

How To Make Stuffed Eggplant

Look for medium sized eggplants; white or Japanese would be perfect here. You could use any variety as long as they aren’t too large. And don’t worry, nothing gets wasted! The pulp that gets scooped out goes right back into the stuffing. One boat is a complete meal and super filling, you can also serve it with a side salad if you wish!

Do you peel eggplant before cooking?

I get asked this a lot and actually, the skin is completely edible! Not only that, but it’s the most nutrient rich part of the vegetable filled with powerful antioxidants.

How to store and reheat

If you saved leftovers, you can reheat it in the microwave in a microwave-safe dish or in the oven at 350 degrees. Cover the dish with tinfoil and bake until ready. Refrigerate up to 4 days.

Sausage sauce

More Eggplant Recipes:

Stuffed Eggplant Parmesan Boats
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4.77 from 13 votes
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Stuffed Eggplant Parmesan

244 Cals 19 Protein 25 Carbs 9 Fats
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: American
A fun, easy twist on eggplant parmesan – these baked eggplant "boats" are hollowed out and stuffed with chicken sausage, tomato sauce and mozzarella.

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 love 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

Instructions

  • 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.

Video

Nutrition

Serving: 1half, Calories: 244kcal, Carbohydrates: 25g, Protein: 19g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 50mg, Sodium: 678mg, Fiber: 8g, Sugar: 3g
WW Points Plus: 4
Keywords: baked eggplant parm, baked eggplant parmesan, baked eggplant parmesan no breading, stuffed eggplant parm, stuffed eggplant parmesan

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131 comments

  1. I have an abundance of eggplants from the garden. Can this recipe be prepared and frozen?

  2. We liked the stuffing, but the recipe was a little tough to follow. Do we boil the eggplant boats or the scooped out insides? White eggplant is hard to find. I used regular purple, which tend to be large, so I had trouble figuring out proportions. I ended up fitting 3 in my casserole dish and have a lot of scooped out eggplant to use up. Perhaps I will try again with Japanese eggplant as some other users did. Prep took awhile…

  3. Which eggplant goes into the boiling water?  The boats, the scooped out flesh or both?

  4. I couldn’t wait to make this after seeing it on one of your social media platforms. I LOVE eggplant. This meal was easy to throw together and SO delicious!! I already can’t wait to make it again! 

  5. This is a fantastic recipe. The sauce taste like it has cooked all day. Making it for dinner again tonight

  6. I’ve made this recipe once and it was fabulously wonderful. Can it be made the day before. Then baked before dinner.

  7. This was stupidly good! We went to local farm to pick the last of the tomatoes of the season and ended up picking purple and white eggplant also, although I had no idea how I was going to use them! I followed the recipe as close as I could. Subbed the crushed tomatoes with roasted tomatoes – from the picking – that I had hit with a hand blender. And used some tomato basil chicken sausage I diced up that needed to be released from the purgatory of my freezer. And an Italian cheese blend instead of mozzarella. Those were the only things I changed. Served with a chopped Italian salad we were so stuffed and pleased. This will be going into the rotation. Yum!

  8. This was so delicious!! Thank you!!

  9. This was great. I used turkey breakfast sausage (about 14 oz) and the whole can of crushed tomatoes (about 3.5 cups) I used two cups of the eggplant insides as well and used one light string cheese per boat instead of shredded cheese.

    I like my boats packed and overflowing. I loved it! And my twelve year old ate all the insides.

  10. Made this with Beyond Meat Hot Sausage with a side of Italian rice. It was so good that my extremely picky eater ate every bite including the leftover sauce on the plate.

  11. This was really good! I made the boats then nooked 2 halves at time for 2-3 min. I  took the raw eggplant from digging the boat out & sautéd them, first, for a few min then added sausage…I’m all about cutting corners & getting the same flavor!  Didn’t have crushed tomatoes so I added 2 small last tomatoes from the garden & 1c of leftover jar spaghetti sauce in fridge…Mmm!  KEEPER!

  12. I am so excited to find these healthy eggplant recipes! I LOVE eggplant, but most of the time just make the same old dish…now, I have options!!! I will be eating a LOT MORE eggplant this summer.

  13. Is there any way to do this recipe in a crock pot?!

  14. Where is the Parmesan? I was planning to make this, but there is no Parmesan in it. Shouldn’t it be called Stuffed Eggplant Romano or maybe Stuffed Eggplant Italian Style or something? The title for this recipe is misleading..

  15. Looks Delicious!!! I love love eggplant but not a fan of the skin. Could you possibly remove the skin after boiling the boats?

  16. Made this quite a few times, absolutely love it, it’s a change from the “norm” a bit of messing, but….
    I’ve always used beef mince instead of sausage meat, makes it much better. 
    Although not done it for a while, have to get recipe “out of mothballs “
    Great,if you’ve got the time. Worth doing !!!

  17. This is such a ymmy recipe. I’ve made it twice now, and even my husband likes it, and he’s not much for veggies. Thanks for another great dinner option, Gina! 

  18. Excellent! We made it with half sweet and half spicy chicken sausage. This is definitely a repeat! Love your recipes Gina!

  19. Made this recipe for dinner tonight. Delicious. My store didn’t have white or Japanese eggplant and Italian chicken sausage, so I used regular purple eggplant and sweet Italian turkey sausage instead. Otherwise, followed recipe exactly. My only comment is that prep time is closer to 45 minutes, so plan ahead.

  20. Very similar to a YUMMY recipe I make using spaghetti squash. But many of the recipes I’ve read/made using eggplant suggest “salting” the eggplant prior to cooking to take out some of the moisture. Is moisture not an issue in this recipe, especially since the shell is being boiled? Thank you