Cheesy Eggplant Boats
This Italian-vibe eggplant dinner is filled with deep, rich flavors ! Your tastebuds will be satisfied. It can be on your plate and palate in less than an hour, start to finish. You can make a vegetarian version by subbing out the meat with garbanzo beans. About 5 carbs per serving. Great with a fresh green salad. Enjoy!
Equipment
- Sharp knife
- Measuring spoons and cups
- Rubber spatula
- Chopping board
- Large Bowl
- Large Skillet I Prefer Cast Iron
- Sheet pan Lined with Parchment Paper or Cooking Spray
Ingredients
- 4 Tbsp Extra Virgin Olive Oil evoo
- 1 Tbsp Butter
- 1 LB Sweet Italian Turkey Sausage
- 2 Eggplants
- ½ Diced Onion
- 3 Garlic Cloves Minced or 2 Tsp Garlic Powder
- 1 Cup Chopped Frozen or Fresh Spinach
- 24 Ounce Marinara or Pasta Sauce Victoria and Rao's brands are low in carbs
- 1 Cup Mozzarella Cheese Shredded
- ½ Cup Parmesan Cheese Grated
- Fresh Basal Leaves and/or Chopped Parsley Garnish
Instructions
- Gather all your tools and ingredients to save time! I'm sure you're hungry for this! Preheat oven to 400 F.
- On med-high heat, add 2 tbsp evoo and 1 tbsp butter to skillet. Brown turkey sausage. Remove from heat into a large bowl.
- Cut both eggplants lengthwise. Using a small knife, cut and score the flesh of the eggplant into small squares.
- Leave about ½ inch rim around the edges, being careful not to puncture the skin. Scoop out the flesh with a spoon into the skillet on med-high heat.
- Add an additional 2 tbsp evoo and 1 tbsp butter to the skillet. Saute eggplant, and chopped onions for about 4-5 minutes.
- In the meantime, place eggplant skins (boats) on a sheet pan lined with parchment paper or cooking spray. Rub evoo to the rims of the boats.
- Once the onions are translucent, add the minced garlic and cook for 1 minute. Salt and pepper to flavor. Remove from heat and add to the sausage bowl.
- Saute fresh spinach until wilted in skillet, or microwave frozen spinach to thaw. Drain water out of the spinach if it was frozen. Add to mixture.
- Stir in sauce with the sausage. Fill boats with the mixture.
- Top with the two cheeses and bake for 30 minutes. If cheese is golden within 20 minutes of baking, cover with foil to finish baking.
- Enjoy with a fresh, crispy Romaine salad!