Get ready to transform your dinner routine with a mouthwatering dish that combines the rich, smoky flavors of roasted eggplant, the punch of spicy Italian chicken sausage, and the creamy decadence of three incredible cheeses. These Roasted Garlic Eggplant Lasagna Boats aren't just a meal—they're a culinary adventure that will have your family and friends begging for seconds. Imagine tender eggplant boats filled with a savory, garlic-infused mixture that's both comforting and exciting, all topped with melted, golden cheese that promises to make every bite pure bliss.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 1 head of garlic
- 2 tablespoons olive oil
- 1 pound spicy Italian chicken sausage
- 1 cup marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Cut eggplants lengthwise in half. Using a sharp knife, score the flesh in a crosshatch pattern, being careful not to pierce the skin.
- Cut the top off the garlic head, exposing the cloves. Drizzle 1 tablespoon olive oil over the garlic and wrap in aluminum foil.
- Brush eggplant halves with remaining olive oil, season with salt and pepper. Place eggplants cut-side down and the foil-wrapped garlic on the baking sheet.
- Roast in the oven for 25-30 minutes until eggplant is tender and slightly caramelized. Remove and let cool slightly.
- While eggplant roasts, cook spicy Italian chicken sausage in a skillet over medium heat, breaking into crumbles until fully cooked and browned.
- Scoop out roasted garlic cloves and mash them into the ricotta cheese. Mix in cooked sausage and marinara sauce.
- Carefully scoop out some eggplant flesh, creating boats, leaving a 1/2-inch border. Chop the scooped flesh and mix into the ricotta mixture.
- Fill eggplant boats with the ricotta-sausage mixture. Top with mozzarella and Parmesan cheese.
- Return to oven and bake for 10-15 minutes until cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving. Serve hot and enjoy your Roasted Garlic Eggplant Lasagna Boats.
Tips
- Choose firm, symmetrical eggplants for the best "boat" shape and even cooking.
- Don't rush the roasting process—caramelization is key to developing deep, complex flavors.
- When scooping out eggplant flesh, leave a 1/2-inch border to maintain structural integrity.
- Use fresh basil as a garnish for a burst of bright, fresh flavor.
- For extra richness, consider using a blend of cheeses or adding a sprinkle of red pepper flakes.
- Let the dish rest for 5 minutes after baking to allow the flavors to settle and make serving easier.
- Pair with a crisp green salad or light white wine to balance the rich, hearty flavors.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 18g
Protein: 38g
Fat: 29g
Saturated Fat: 12g
Cholesterol: 110mg
