Bolognese Stuffed Eggplant Boats with Balsamic Glaze | The Good Hearted Woman
4.78 from 9 votes

Bolognese Stuffed Eggplant Boats

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Author: Renée ♥ The Good Hearted Woman


  • 4 small eggplants [1 3/4 - 2 pounds total]
  • 1 large onion chopped
  • 1 pound mushrooms chopped
  • 2 teaspoons olive oil
  • 2 cloves garlic minced
  • 1 pound mild Italian sausage [I use Iserno Mild Italian Chicken sausage]
  • 1-2 teaspoons Kosher salt See note
  • 1 ½ teaspoon dried basil
  • 1 ½ teaspoon dried oregano
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon hot sauce [optional]
  • 1 14 oz. can finely diced tomatoes
  • ½ cup dried Italian bread crumb [or ¾ cup fresh bread crumbs]
  • 2 ounces grated Romano cheese plus more for garnish
  • Balsamic Glaze recipe below
  • baby arugula [optional]

Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • 3 tablespoons brown sugar [or honey]


  • Preheat oven to 350° F.

Eggplant Prep

  • Slice each eggplant in half, lengthwise from stem to blossom end. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat.
  • Line a heavy baking sheet with foil, parchment paper, or a silicone mat.
  • Set aside the scooped-out eggplant for us in the filling.
  • Transfer eggplant boats to transfer to prepared baking sheet.
    Bolognese Stuffed Eggplant Boats with Balsamic Glaze | The Good Hearted Woman

Bolognese-style Eggplant Filling

  • In a large skillet over medium-high heat, sauté chopped onions and mushrooms in 2 teaspoons olive oil until they are soft and the onions are translucent.
  • Reduce heat to medium. Add minced garlic and chopped eggplant from the Eggplant Prep and cook, stirring frequently, until eggplant is almost fully cooked.
  • Push eggplant mixture to the sides of skillet and add the mild Italian sausage to the center. Cook sausage, breaking up as you go, until it is fully cooked.
  • Reduce heat to medium-low. Add Kosher salt, dried basil and oregano, pepper, hot sauce (optional) and diced tomatoes. Bring mixture to a simmer and cook, stirring occasionally, until mixture has reduced and no watery liquid remains in the pan when you pull the mixture away. Remove skillet from heat.
  • To the mixture in skillet, add ½ cup bread crumbs and 2 ounces of grated Romano cheese. Give it one good stir to incorporate everything together.
  • Using a large spoon, evenly divide the filling between the eggplant halves. Bake uncovered for 30-35 minutes.
    Bolognese Stuffed Eggplant Boats with Balsamic Glaze | The Good Hearted Woman
  • Serve on a bed of baby arugula. Finish with a generous drizzle of balsamic glaze and a sprinkling of Romano. 

Balsamic Glaze

  • Mix balsamic vinegar and brown sugar a small saucepan over medium heat. Heat until the mixture begins to boil. 
  • Reduce heat to medium-low. Simmer, stirring occasionally, until mixture has reduced by half; 10-12 minutes. Remove from the heat and set aside to cool.


SALT: If you use regular table salt in place of Kosher salt, it will <em>dramatically reduce</em> 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 1/2 teaspoon (or more), depending on your personal tastes. 
Weight Watchers SmartPoints [2018] 
  • 1/2 eggplant with stuffing = 4 pts
  • 1 whole eggplant with stuffing = 7 pts.
  • Balsamic Glaze = 1 pt / Tbls 
(Points were calculated using Iserno ground chicken mild Italian sausage.) 
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