Name: Bolognese Stuffed Eggplant Boats
Prep time: 40 min
Cook time: 40 min
Total time: 90 min
Ingredients: 3 small eggplants (aubergines; 1½ - 2 pounds total); 1 large onion (chopped; ~8 oz. ); ½ pound mushrooms (chopped); 3 tablespoon olive oil; 2 cloves garlic (minced); 1 pound mild Italian sausage (chicken, turkey, or pork sausage); 1 teaspoons Kosher salt; 1½ teaspoon dried basil; 1½ teaspoon dried oregano; ½ teaspoon freshly ground pepper; 1-2 teaspoons hot sauce (optional); 2 cups finely diced tomatoes (1 regular can); 1 tablespoon brown sugar (optional); ½ cup dried Italian bread crumb (or ¾ cup fresh bread crumbs); ½ cup grated or shredded Parmesan (or Asiago, Romano; plus more for garnish); baby arugula (optional)

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Thick, meaty Bolognese sauce makes these Stuffed Eggplant Boats hearty and satisfying - without being heavy or weighing you down. Easy enough for weeknights; fancy enough for company.

Overhead shot of a plate with two baked eggplant boats, garnished generously with parmesan cheese. arugula and tomato salad to the side.

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What's the Story on this Recipe
Bolognese Eggplant Ingredients
How to Make Easy Stuffed Eggplant
Variations
Storage
Top Tip
More Eggplant Recipes
Serving & Pairing
Bolognese Stuffed Eggplant Boats

What's the Story on this Recipe

Our first batch of Bolognese eggplant boats happened one summer night when I completely abandoned the intended dinner plan and started throwing things together, including a couple of small eggplants I needed to use. Later, as everyone raved about them, I knew we had a winner.

There was a time when the recipe would been lost before it was written down. In the last few years, though, Mr B and I have learned we always need to be mindful of what and how much, because every once and awhile, one of our casual culinary experiments turns into something amazing - like this one!

How We Lightened Traditional Stuffed Eggplant

These stuffed eggplant boats rich, hearty, and bursting with satisfying umami goodness. They are also surprisingly light and healthy. We found that you can lightened up traditional stuffed eggplant by making some simple, painless trades.

Use chicken sausage instead of pork (although you can totally use pork for this recipe if you want).
Incorporate the extra eggplant into the filling.
Leave off the traditional heavy blanket of cheese in favor of a lighter dusting.

Stuffed eggplant makes an easy weeknight meal, and the leftovers are delicious for lunch the next day.

Bolognese Eggplant Ingredients

Stuffed eggplant ingredients: onion, sausage, bread crumbs, cheese, garlic, hot sauce, etc.

Eggplant: For this recipe, we recommend using American or Italian globe eggplants, also known as aubergines (i.e., the meaty, purple kind). Look for eggplants smaller in size, as they work better for making and baking the vegetable boats.
Onion: For the most robust flavor, we recommend using yellow onions.
Italian sausage: We most often use mild Italian chicken sausage.
Bread crumbs: Use seasoned Italian bread crumbs, plain bread crumbs, or Panko crumbs. If you use plain bread crumbs, add an additional half-teaspoon each basil and oregano.
Romano cheese: Parmesan, Asiago, or a blend of any of the three will also work.
Salt: If you use regular table salt in place of Kosher salt, it will dramatically reduce the amount of salt you need.
- The amount of salt also depends on whether you use fresh bread crumbs or dried, and the amount of seasonings in the Italian sausage you use. In each case, reduce the amount of salt you use by ½ teaspoon (or more), depending on your personal tastes.

How to Make Easy Stuffed Eggplant

Hollow Eggplants

Slice each eggplant in half, lengthwise from stem to blossom end. Using a spoon, hollow out eggplants, leaving about a ½-inch thick border around skin.

Line a heavy baking sheet with parchment paper or a silicone mat. Transfer eggplant boats to the lined baking sheet.

Reserve the scooped-out eggplant for use in the filling.

Tray with halved, hollowed out eggplants. Inset image of small mixing bowl with rough chopped eggplant pieces.

Roughly chop the eggplant pieces reserved from the hollowing out process. Set aside.

Make Filling

Heat olive oil in a heavy skillet over medium-high. Add chopped onions to the hot oil.

Cook, stirring frequently, until onions are translucent and just beginning to brown; about 5-7 minutes.

Reduce heat to medium.

Add minced garlic, chopped mushrooms, and chopped eggplant. Sprinkle with 1 teaspoon of kosher salt.

Cook, stirring frequently, until the eggplant and mushrooms have released their juices and are almost fully cooked; about 5 minutes.

Push eggplant mixture to the sides of skillet and add the mild Italian sausage in the center. Cook sausage, breaking up as you go, until it is fully cooked; about 5 minutes.

Stir the cooked sausage and eggplant mixture together.

Sauteed mushrooms, onions, and eggplant in skillet, pushed to the side. Mild Italian sausage added. Wooden spoon to the side.

Reduce heat to medium-low. Add dried basil and oregano, pepper, diced tomatoes, brown sugar (optional), and hot sauce (optional).

Skillet with meat mixture, tomatoes, and spices added.

Bring the mixture to a simmer for 20 minutes, stirring occasionally, until no watery liquid remains in the pan when you pull the mixture away.

Remove the skillet from heat. Taste the mixture and adjust seasoning to taste.

Skillet with sausage, tomatoes, onions, mushrooms, and other ingredeitns, simmering.

To the mixture in skillet, add ½ cup bread crumbs and 2 ounces of grated or shredded cheese.

Bread crumbs and cheese added to sausage mixture in a large skillet.

Give everything one good stir to thoroughly combine.

Fill & Bake Eggplant Boats

Preheat oven to 350°F | 180°C.

Using a large spoon, evenly divide the filling between the eggplant halves.

six eggplant halves, stuffes and resting on parchment on a baking tray.

Bake uncovered for 40 minutes.

Remove from oven and allow to rest for 10 minutes.

Top with a generous sprinkling of cheese. Garnish with basil or arugula ribbons.

Variations

Vegetarian Eggplant Boats: You can easily make vegetarian eggplant boats by substituting a plant-based alternative to the Italian sausage in the bolognese sauce.

Storage

Leftover eggplant boats can be refrigerated in an air-tight container for up to 4 days.

Top Tip

Make Stuffed Eggplant Ahead of Time

You can prepare the filling well up to 2 days ahead of time, and stuffed and bake the eggplant boats when you want to serve them.

You can also completely prepare and bake them up to 24-hours ahead of time, and reheated them in the oven when you want to serve them.

To reheat Stuffed Eggplant Boats straight from the fridge, place eggplant halves on a baking tray into a cold oven. Turn the oven on to to 350°F (180°C). Bake eggplants for 30 minutes, or until the internal temperature reaches 165°F (75°C).

Plate with two baked eggplant boats, garnished generously with parmesan cheese. arugula and tomato salad to the side.

More Eggplant Recipes

Looking for more easy Italian-inspired budget recipes? Some of our favorites include Sun-dried Tomato Carbonara, Spaghetti Pie, and Old-School Cafeteria Pizza.

Serving & Pairing

Drizzle the boats with balsamic glaze and top with extra cheese right before serving!

We most often serve stuffed eggplant with a simple arugula and tomato salad. (Our poppy seed dressing complements them very nicely!) Eggplant boats also pair well with couscous, rice, panzanella, or a fresh pasta salad.

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4.78 from 9 votes

Bolognese Stuffed Eggplant Boats

A thick, meaty bolognese sauce makes these stuffed eggplant boats hearty and satisfying - without being heavy or weighing you down. Easy enough for a busy weeknight and fancy enough for company.

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Course: Main

Cuisine: American, Italian

Prep Time:40

Cook Time:40

Resting time:10

Total Time:1 30

Servings: servings

Calories: 390kcal

Author: Renee

Equipment

1 Heavy Baking Sheet
1 Silpat Mat or parchment paper

Ingredients

US Customary - Metric

3 small eggplants aubergines; 1½ - 2 pounds total
1 large onion chopped; ~8 oz.
½ pound mushrooms chopped
3 tablespoon olive oil
2 cloves garlic minced
1 pound mild Italian sausage chicken, turkey, or pork sausage
1 teaspoons Kosher salt
1½ teaspoon dried basil
1½ teaspoon dried oregano
½ teaspoon freshly ground pepper
1-2 teaspoons hot sauce optional
2 cups finely diced tomatoes 1 regular can
1 tablespoon brown sugar optional
½ cup dried Italian bread crumb or ¾ cup fresh bread crumbs
½ cup grated or shredded Parmesan or Asiago, Romano; plus more for garnish
baby arugula optional