Italian Sausage Eggplant Boats
A great way to enjoy the classic Italian flavors, swapping out the noodles for a delicious eggplant base!
Equipment
- Skillet
- Kitchen knife
- Baking Pan
- Mixing bowl
Ingredients
- 1 large Eggplant
- 1/2 pound Italian Sausage
- 2 medium Tomatoes
- 1 bunch Fresh Basil
- 1 stalk Fresh Oregano
- 1/2 tsp Crushed Red Pepper
- 2 cloves Garlic
- 3/4 cup Sliced Mushrooms
- 1/4 cup Onion
- 2 tbsp Olive Oil
- 2/3 cup Mozzerrella
- 2 tbsp Crumbled Feta
- Salt and Pepper to Taste
Instructions
- Preheat oven to 350. Slice the eggplant lengthwise in half and scrape out the seeds, creating a nice cavity inside each half.
- In skillet, warm olive oil and add onion, cooking until softened and fragrant. Add Italian sausage.
- Once sausage has started to brown, add in garlic, mushrooms, crushed pepper, salt and pepper. Cook until all are tender, and the meat is cooked through. Transfer to mixing bowl.
- Finely chop fresh herbs (save a few leaves of basil for garnish) and the fresh tomato and add to the mixture, stirring well. Add about half of the mozzarella cheese.
- Scoop the mixture into each eggplant and top with remaining mozzarella cheese. Bake for about 30 minutes until cheese has started to brown on the top and eggplant is soft.
- Serve with chopped basil and feta for garnish. Enjoy! Variation-for a more pasta consistency, add a few scoops of your favorite marinara sauce to the mixture before filling the eggplant.