I’m sharing stuffed eggplant boats filled with sweet Italian sausage, marinara and mozzarella as a simple gluten free, low carb dinner option that brings a fresh idea to eggplant dinners.

Jump to Recipe

I never thought a simple stuffed eggplant could make my family fight over the last piece, but it happens. I hollow out eggplants and fill them with a bold filling that stars sweet Italian sausage, it browns and gets a little crisp on the edges so every bite has contrast.

It’s low carb and gluten free but doesn’t feel like diet food, more like a small, sneaky celebration on a weeknight. If you like Eggplant Stuffing or need new Eggplant Dinners, this one will make you curious, and probably change how you think about eggplant.

Ingredients

Print Recipe (No Advertisments)

Eggplant: Spongey flesh soaks up sauces, low cal, good fiber, mild slightly bitter taste.
Sweet Italian sausage: Adds rich pork protein, savory herbs and sugar, packs fat and spice.
Marinara sauce: Tomato base gives vitamin C, tangy sweetness, keeps filling moist during bake.
Mozzarella: Melts creamy, mild, gives gooey pull, adds fat and calcium.
Parmesan: Sharp salty umami, little goes far, boost savory depth and aroma.
Garlic: Punchy aromatic, small amount adds big flavor and health benefits.
Olive oil: Brings richness, heart healthy fats, helps brown and carry flavors.
Parsley or basil: Herbs brighten heavy dish, add freshness and a bit of green.

Ingredient Quantities

2 medium eggplants (about 1 1/2 to 2 pounds total)

1 pound sweet Italian sausage, casings removed

1 cup marinara sauce

1 cup shredded mozzarella cheese about 4 ounces

1/3 cup grated Parmesan cheese

1 small yellow onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

1 large egg, lightly beaten optional for binding

1/4 cup chopped fresh parsley or basil

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes optional

Salt and black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400°F. Trim eggplants and slice them lengthwise, scoop out the flesh leaving about a 1/2-inch border to make boats; sprinkle the insides with a little salt and let sit 15 minutes to draw out moisture, then pat dry.

2. Brush the eggplant boats with 1 tablespoon olive oil, season with salt and black pepper, place cut side down on a baking sheet and roast 18 to 20 minutes until softened; reserve the scooped flesh, chop it roughly and set aside.

3. Meanwhile heat the remaining 1 tablespoon olive oil in a large skillet over medium heat, add the diced onion and cook until translucent, stir in the garlic and cook 30 to 60 seconds until fragrant.

4. Add the sweet Italian sausage (casings removed) to the skillet, breaking it up with a spoon; brown it through, then stir in the chopped eggplant flesh, 1 cup marinara sauce, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes if using, and salt and pepper to taste; simmer a few minutes to meld flavors and reduce some liquid.

5. Remove the pan from heat and stir in about 3/4 cup of the shredded mozzarella, the 1/3 cup grated Parmesan, and the 1/4 cup chopped parsley or basil; if you want a firmer filling add the lightly beaten egg now and mix it in, its optional but helps bind the filling.

6. Spoon the sausage mixture into the roasted eggplant boats, mound it a little, place the filled boats in a baking dish and sprinkle the remaining mozzarella and a little extra Parmesan on top.

7. Cover the dish with foil and bake at 375°F for 15 minutes to heat through and melt the cheese, remove the foil and bake another 5 minutes to brown the top or pop under the broiler for 1 to 2 minutes if you like a golden finish — watch it closely so it doesnt burn.

8. Let the stuffed eggplants rest 5 minutes, garnish with extra chopped parsley or basil, adjust salt and pepper if needed, and serve hot.

Equipment Needed

1. Sharp chef knife
2. Cutting board
3. Baking sheet
4. Large skillet
5. 9 by 13 inch baking dish
6. Mixing bowl
7. Measuring cups and spoons
8. Wooden spoon or spatula
9. Spoon or small ice cream scoop for filling
10. Aluminum foil

FAQ

Q: Can I make this vegetarian instead of using sweet Italian sausage?

A: Yes. Swap the sausage for chopped mushrooms, cooked lentils, crumbled tofu, or a plant-based sausage. Sauté with onion, garlic and the same seasonings so it still has lots of flavor. You might add a splash of soy sauce or smoked paprika to deepen the savory taste.

Q: Do I have to salt the eggplant first?

A: Not always. Salting draws out moisture and helps reduce any bitterness, which is useful for older or very large eggplants. If you salt, do it for 20 to 30 minutes, rinse and pat dry. For smaller, tender eggplants you can skip salting and just roast or bake them right away.

Q: Is the beaten egg required for the filling?

A: No, it is optional. The egg helps bind the filling so it slices cleaner, but you can leave it out for a looser filling. If you want a binder but not egg, stir in 1/3 cup breadcrumbs or a little ricotta.

Q: How can I prevent the finished dish from being soggy?

A: A few tricks: scoop some of the eggplant flesh so there is room for the filling, roast or sauté the flesh first to remove excess water, bake uncovered so steam can escape, and don’t overload with sauce. Those steps will keep it nicely textured.

Q: Can I make this ahead or freeze it?

A: Yes. You can assemble and refrigerate for up to 24 hours before baking. Cooked leftovers keep in the fridge 3 to 4 days. For freezing, bake first, cool, then freeze in airtight containers up to 2 months. Reheat from frozen in a 350 F oven until heated through, about 25 to 35 minutes.

Q: What temperature and time should I bake the stuffed eggplants?

A: Bake at 375 F until the eggplants are tender and the cheese is bubbly and golden, usually 25 to 35 minutes. Oven times vary so start checking at 20 minutes. If the top browns too fast cover loosely with foil.

Stuffed Eggplant With Sausage Recipe Substitutions and Variations

Sausage: swap with 1 lb ground pork or ground turkey, or use a plant-based Italian sausage. If you use lean turkey add a splash of olive oil and extra Italian seasoning since it can get dry.
Mozzarella: use provolone, fontina or Monterey Jack for similar melt and mild flavor, or pick a good melting vegan mozzarella if you want dairy free.
Marinara sauce: replace with 1 cup canned crushed tomatoes seasoned with a pinch of salt, garlic and basil, or stir in 2 tbsp pesto for a brighter herbier filling but cut back on extra oil.
Egg (binder): use 1/4 cup breadcrumbs, or a flax “egg” made from 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min), or just skip it and add a little more cheese to help hold things together.

Pro Tips

1) Salt and sweat the eggplant longer if you can, then press it with paper towels. 15 minutes is fine but 30 pulls out more water so the filling wont get watery or the boats turn soggy. Dont forget to pat both the inside and the scooped flesh dry.

2) Brown the sausage well and drain but dont toss all the fat. A little fat equals flavor, too much makes the filling greasy. If it seems wet, let it simmer down till it clings to the spoon, or stir in a few tablespoons of breadcrumbs to soak up excess juices.

3) Let the filling cool for a few minutes before stuffing the boats. It firms up and you can pile it higher without it collapsing, and if you want a firmer set you can beat in the egg or a handful of finely grated Parmesan while it cools.

4) For best finish use the oven to melt cheese then hit it with the broiler for just 1 to 90 seconds to brown. Watch it the whole time, broilers burn in a blink. Finish with fresh basil or parsley right before serving so the herbs stay bright and not wilted.