Side Pannel
Eggplant Parmesan Boat
Eggplant Parmesan Boat
- Recipe Submitted by maryjosh on 04/11/2018
Ingredients List
- 2 medium eggplants (~6 inches in length), cut in half lengthwise
- 1/2 tablespoon olive oil
- 1/2 pound Italian sausage, casings removed
- 1 small onion, diced
- 2 cloves garlic, chopped
- 2 cups marinara sauce
- salt and pepper to taste
- 1 cup mozzarella, shredded
- 1/4 cup parmesan, grated
- basil for garnish
Directions
Scoop the middle of the eggplant out leaving about 1/2 inch around the sides and chop and reserve the scooped out eggplant.
Brush the inside of the eggplant shells with oil and roast in a preheated 400F/200C oven, with the inside facing up, until just tender, about 10-15 minutes, before setting aside.
Meanwhile, cook the sausage and onion in a pan over medium heat, breaking the sausage up as you go, until the sausage is cooked, about 10 minutes.
Add the garlic and cook until fragrant, about a minute.
Add the chopped reserved eggplant and cook until tender, about 5-8 minutes.
Add 1 cup of the marinara sauce, season with salt and pepper to taste and cook to heat, about 3-5 minutes, before removing from heat.
Spread the remaining marinara sauce over the bottom of a baking dish, place the eggplant shells in with the fleshy hollowed out sides up, fill them with the sauce, top with the cheeses and bake in a preheated 400F/200C oven until the cheese has melted and the sauce is bubbling, about 10-15 minutes, before serving garnished with fresh basil.
Brush the inside of the eggplant shells with oil and roast in a preheated 400F/200C oven, with the inside facing up, until just tender, about 10-15 minutes, before setting aside.
Meanwhile, cook the sausage and onion in a pan over medium heat, breaking the sausage up as you go, until the sausage is cooked, about 10 minutes.
Add the garlic and cook until fragrant, about a minute.
Add the chopped reserved eggplant and cook until tender, about 5-8 minutes.
Add 1 cup of the marinara sauce, season with salt and pepper to taste and cook to heat, about 3-5 minutes, before removing from heat.
Spread the remaining marinara sauce over the bottom of a baking dish, place the eggplant shells in with the fleshy hollowed out sides up, fill them with the sauce, top with the cheeses and bake in a preheated 400F/200C oven until the cheese has melted and the sauce is bubbling, about 10-15 minutes, before serving garnished with fresh basil.
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