Ever since I made my Roasted Garlic and Eggplant Hummus I’ve been dreaming of different ways to eat the roasted eggplant boats. I decided to stuff the eggplant with all the ingredients used in eggplant parmesan. This recipe is definitely not your grandma’s eggplant parmesan but it is a delicious and hearty way to enjoy eggplant. It’s also an easier way to make eggplant parmesan without sacrificing any of the great flavors of the traditional dish. Also, who doesn’t love having their own personal eggplant boat?

Serves 4
 

Ingredients

4 cloves garlic, minced

1 can whole San Marzano tomatoes

½ white onion halved

4 tablespoons unsalted butter

¼ teaspoon dried oregano

2 tablespoons finely chopped fresh basil

2 large eggplants

1 pound Italian sausage, removed from casings

1 cup shredded mozzarella

½ cup grated parmesan

Salt and pepper

 

For the Topping

½ cup parmesan cheese

1 cup panko bread crumbs

2 tablespoons olive oil

2 tablespoons finely chopped fresh basil

Salt and pepper

 

Add garlic to a pot over medium heat and cook until fragrant and slightly browned. Add the tomatoes, onion, butter, salt, pepper, and butter and bring to boil. Stir in the oregano and basil, reduce heat, and simmer uncovered for 25 minutes. (This sauce is also great on pasta for a quick and delicious dinner).

Meanwhile, cut the eggplants in half lengthwise. Using a melon baller or spoon, scoop the flesh out of eggplant leaving ½ inch of flesh around the edges. Reserve 4 cups of the eggplant and roughly chop. 

Remove the sausage from its casing and add to a large saucepan. Cook while breaking it up with a spatula over medium heat until browned and no longer pink. Add the chopped eggplant and continue to cook about 5 minutes until the eggplant has softened.

When the sauce is finished, use tongs to remove the onions. Use an immersion blender and blend until smooth or until it has reached your desired consistency. Alternatively, you can blend the sauce in a regular blender. Pour the sauce into the pan with the sausage and eggplant. Sprinkle on the mozzarella and parmesan. Stir until completely combined and until the cheese has melted. Season with salt and pepper to taste.

In a small bowl, combine parmesan cheese, panko, olive oil, basil, salt, and pepper.

Place the eggplant halves in a large casserole pan lined with foil. Divide the filling into each eggplant with each filled almost to the top. Next, sprinkle a quarter of the panko mixture on each eggplant. Bake in a 400-degree oven for 35-40 minutes or until the tops are golden brown and the eggplant is fully cooked.

If you loved stuffed vegetables as much as I do check out this recipe for stuffed peppers!