Mozzarella Archives - LowCarbvana

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!

Course Lunch, Main Course

Cuisine American, Italian

Keyword Basil, Cheddar Cheese, Eggplant, Garlic, Marinara Sauce, Onion, Oregano, Parmesian, Spinach, Sweet Italian Turkey Sausage

Prep Time 30

Cook Time 30

Total Time 1

Servings 4

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!

After school or late night snack-attacks are scrumptiously satisfied with this fast and easy pizza. Switch out the toppings to your favorites. You will love how quick this comes together and melts in your mouth. Oh yes, and so will your family. This is one you may need to double. Enjoy!

Quick Pizzas

Print Recipe

Approximately 8 carbohydrates per one half of pizza

Course Appetizer, Lunch, Side Dish, Snack

Cuisine American, Italian

Keyword mozzarella, pepperoni, pizza

Prep Time 15

Cook Time 5

Total Time 20

Servings 4

Equipment

Cast iron skillet or your favorite skillet
Spatula
Knife for chopping
Tablespoon
1 Small bowl
Paper Towels
Serving plates

Ingredients

4 Tbsp Extra virgin olive oil (evoo) evoo
2 Low carb wraps. I love BFree Quinoa & Chia Seed Wraps that are also gluten free.
½ Cup Diced green pepper
5 Ounce Sliced turkey pepperoni Or your favorite pepperoni
½ Cup Shredded cheddar cheese
4 Tbsp Pizza or pasta sauce I like Hunts pasta sauce since it is low in carbs and tastes great.
16 Ounces Fresh mozzarella log Cut into ¼ inch thick medallions.
1 Tbsp Freshly chopped basil or parsley
½ Tsp Red pepper flakes Optional

Instructions

Gather all "tools for the trade" including your ingredients to save time when you and your kids are craving pizza!!
Heat 1 tbsp evoo in skillet on medium high. Char first wrap until crispy and golden, about 1-2 minutes on each side. Repeat with second wrap and set aside on serving plates.
Sprinkle a layer of shredded cheddar cheese on wraps. Melt in microwave.
In same skillet, saute green pepper in 1 tbsp evoo on medium high heat for 2-3 minutes until soft. Remove to a small bowl.
Crisp pepperoni (less than a minute) on both sides in same medium high skillet.
Place mozzarella medallions on paper towels to absorb wetness.
Assemble Pizzas: Spread pizza sauce over cheddar cheese with the back of a spoon. Sprinkle each pizza with green peppers.
Top with overlapping pepperoni and mozzarella.
Garnish with fresh herbs, red pepper flakes and drizzle with evoo.