Bolognese Stuffed Eggplant Boats

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

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.

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

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

US Customary - Metric

Instructions

Prep Eggplants: Slice eggplants lengthwise and scoop out centers, leaving ½-inch shells.
Chop the scooped-out flesh and set aside.
Sauté Veggies: Heat olive oil in a skillet over medium-high. Add onion and cook until golden.
Add garlic, mushrooms, and chopped eggplant; season with salt. Sauté until tender.
Cook the Sauce: Push veggies aside and add sausage. Break up and cook until browned. Stir everything together.
Stir in tomatoes, herbs, brown sugar (if using), and hot sauce. Simmer 20 minutes until thick.
Mix In Cheese & Crumbs: Remove from heat, then stir in breadcrumbs and grated cheese.
Stuff & Bake: Spoon mixture into eggplant shells. Bake at 350°F for 40 minutes, uncovered.
Finish & Serve: Rest 10 minutes, then top with more cheese and fresh basil or arugula ribbons.

Notes

Use smaller eggplants for faster, more even roasting.
Simmer filling until thick to prevent soggy boats.
Make the filling ahead for quick weeknight assembly.
Reheat gently in the oven to maintain texture.

Nutrition