Eggplant Parmesan Boats

Eggplant parmesan served stuffing in an eggplant with tasty Italian sausage!

Eggplant Parmesan Boats

ingredients
  1. 2 medium eggplants (~6 inches in length), cut in half lengthwise
  2. 1/2 tablespoon olive oil
  3. 1/2 pound Italian sausage, casings removed
  4. 1 small onion, diced
  5. 2 cloves garlic, chopped
  6. 2 cups marinara sauce
  7. salt and pepper to taste
  8. 1 cup mozzarella, shredded
  9. 1/4 cup parmesan, grated
  10. 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.