Ingredients
-
2
-
3
-
1/2
-
2
-
1 1/3
-
5
-
-
1/2
-
4
-
-
-
-
-
-
Directions
Ive 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 frying! More eggplant recipes I love are baked Eggplant Parmesan, Eggplant Rollatini and Eggplant Meatballs.,,If you love eggplant parmesan these are going to knock your socks off! My husband loved these even more than the zucchini actually, but hes also more of an eggplant guy.,Baked Eggplant Sticks,Grilled Eggplant and Veggie Platter with Mint Yogurt Dip,Eggplant Parm
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Steps
|
1
Done
|
Bring a Large Pot of Water to a Boil |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
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. |
