halfbakedharvest4.1
Parmesan Roasted Garlic Eggplant and Spicy Italian Chicken Sausage Lasagna Boats.
These cute little boats are chock full of garden veggies
👥 6 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●skillet
- ●pan
- ●stove
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 425 degrees F.
2
Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top of the garlic cloves and cover with foil
olive oil (divided)4 tablespoons
3
Rub the cut sides of the eggplant with olive oil, salt and pepper. Place both the eggplant (cut side down) and garlic on a baking sheet.
olive oil (divided)4 tablespoons
4
Roast both the garlic and eggplant for ⏱️ 30-45 minutes, or until the garlic is golden brown and the eggplant is soft.
5
Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the sausage and break apart into small pieces. Brown the sausage all over, about ⏱️ 5 minutes. Remove the sausage from the skillet and set on a plate.
olive oil (divided)4 tablespoons
6
Add another drizzle of olive oil to the skillet, add the onions to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to ⏱️ 7 minutes. Add the red peppers, zucchini and thyme to the pan and cook, stirring occasionally, until the veggies have softened, about ⏱️ 5 minutes. Add the canned tomatoes, balsamic vinegar, basil, oregano, salt and pepper, to taste, and cook for another ⏱️ 5 minutes. Simmer the sauce on the stove while preparing the rest of the meal.
olive oil (divided)4 tablespoonsonion (chopped)1/2red peppers (chopped)2fresh thyme (chopped)1 tablespoondiced tomatoes1 (28 ounce) canbalsamic vinegar1 tablespoon
7
Once the garlic and eggplant have roasted, squeeze the garlic out of the paper skin into a small bowl and mash well with a fork. To the garlic add 1/4 cup chopped basil, crushed red pepper flakes and the parmesan.
8
Flip the eggplants over and rub them all over with the garlic mix. Drizzle with olive oil. Place the eggplant back in the oven for about ⏱️ 5 minutes.
olive oil (divided)4 tablespoons
9
Remove the eggplant and top each half with the meat sauce. Try to stuff the meat sauce into the middle of the eggplant. Layer on the slices of mozzarella cheese. Place back in the oven for ⏱️ 10-15 minutes or until the cheese has melted and the sauce is bubbling. Serve warm with fresh basil and a side of pasta if desired.
fresh mozzarella cheese (sliced)8 ounces
Nutrition Facts
calories
593 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
9 g
sugar Content
13 g
sodium Content
1090 mg
protein Content
25 g
cholesterol Content
86 mg
carbohydrate Content
24 g
saturated Fat Content
9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...