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homemade Roasted Garlic Eggplant Lasagna Boats w/Spicy Italian Chicken Sausage. recipe photo

Roasted Garlic Eggplant Lasagna Boats w/Spicy Italian Chicken Sausage.

A hearty, low-carb lasagna-style meal made by roasting garlic and eggplant halves, stuffing them with a spicy chicken sausage tomato mixture, and topping with melted mozzarella.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Large Skillet
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spoon or spatula

Ingredients
  

  • 1 head garlic
  • 3 medium eggplants
  • 4 tablespoons olive oil divided
  • 1/4 cup fresh basil chopped (for garlic mixture)
  • pinch crushed red pepper flakes
  • 1/4 cup Parmesan cheese
  • 1 pound ground spicy Italian chicken sausage
  • 1/2 onion chopped
  • 2 small zucchini and/or summer squash chopped
  • 2 red peppers chopped
  • 28 ounce diced tomatoes 1 can
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh oregano leaves chopped
  • 1 tablespoon fresh basil leaves chopped
  • 1 tablespoon balsamic vinegar
  • coarse salt and freshly ground pepper to taste
  • 8 ounces fresh mozzarella cheese sliced

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Prepare the garlic: trim the top of the garlic head to expose the cloves and remove any loose papery skin; place on a piece of foil, drizzle about 1 teaspoon olive oil over the cut cloves, wrap in foil and set aside on a baking sheet.
  • Prepare the eggplants: halve each eggplant lengthwise and rub the cut sides with olive oil, coarse salt, and pepper; place cut-side down on the baking sheet with the wrapped garlic.
  • Roast garlic and eggplants for 30–45 minutes, until the garlic is golden and soft and the eggplants are tender.
  • While they roast, heat a large skillet over medium heat with a drizzle of olive oil. Add the sausage and break it into small pieces, cooking until browned, about 5 minutes. Transfer the browned sausage to a plate.
  • In the same skillet, add a little more olive oil and the chopped onion; cook, stirring occasionally, until softened and lightly caramelized, about 5–7 minutes.
  • Add the chopped red peppers, chopped zucchini/summer squash, and chopped thyme; cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  • Return the cooked sausage to the skillet and add the diced tomatoes, balsamic vinegar, chopped basil, chopped oregano, and salt and pepper to taste; simmer the sauce for about 5 minutes to combine flavors.
  • When the garlic and eggplant are done, squeeze the roasted garlic cloves from their skins into a small bowl and mash with a fork. Stir in 1/4 cup chopped basil, the pinch of crushed red pepper flakes, and the 1/4 cup Parmesan to make a garlic mixture.
  • Flip the eggplant halves cut-side up and spread the garlic–Parmesan mixture evenly over each half; drizzle with a little more olive oil and return to the oven for about 5 minutes.
  • Spoon the sausage and vegetable tomato sauce into the center of each eggplant half, pressing the filling into the cavity, then top each with sliced mozzarella.
  • Bake the stuffed eggplants for 10–15 minutes, until the cheese is melted and the sauce is bubbly. Serve warm with extra fresh basil if desired.

Notes

  • Roast garlic until soft and caramelized for best flavor.
  • Adjust red pepper flakes to control spiciness.
  • You can use store-bought diced tomatoes if preferred.
  • Slice mozzarella thinly for even melting.
  • Try to press sauce into the eggplant cavity so it stays put.