Sausage Eggplant Recipes | Open Dishes Recipe Online Blog

Looking for a delicious and healthy way to switch up your dinner routine? Why not give these sausage stuffed eggplant boats a try?

Sausage Stuffed Eggplant Boats

Get started by preheating your oven to 375°F. Cut two medium-sized eggplants in half lengthwise and scoop out the insides, leaving about 1/2 inch of flesh intact around the edges. Season the eggplant boats with salt and pepper and set aside.

Ingredients:

2 medium eggplants
1/2 lb Italian sausage
1/2 onion, chopped
2 cloves garlic, minced
1/2 cup mushrooms, chopped
1/4 cup basil, chopped
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
Salt and pepper, to taste
Olive oil

In a large skillet, brown 1/2 pound of Italian sausage over medium heat. Add 1/2 chopped onion, 2 minced garlic cloves, and 1/2 cup chopped mushrooms to the pan and sauté for 3-4 minutes. Remove from heat and stir in 1/4 cup chopped basil, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and 1/4 cup breadcrumbs. Mix well.

Brush the inside of each eggplant boat with olive oil and fill with the sausage mixture. Top with additional breadcrumbs, if desired. Bake in preheated oven for 30-35 minutes, or until the eggplants are tender and the tops are golden brown.

Gluten-Free Vegan Spicy Eggplant Sausages

If you’re looking for a vegan and gluten-free option, we’ve got you covered! These spicy eggplant sausages are sure to satisfy your taste buds.

Ingredients:

1 large eggplant
1/4 cup olive oil
1/2 cup water
1/2 cup gluten-free flour
1/4 cup nutritional yeast
1/4 cup spicy mustard
1/4 cup maple syrup
2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper

Preheat your oven to 400°F. Cut one large eggplant into small chunks and set aside. In a large mixing bowl, combine 1/4 cup olive oil, 1/2 cup water, 1/2 cup gluten-free flour, 1/4 cup nutritional yeast, 1/4 cup spicy mustard, 1/4 cup maple syrup, 2 teaspoons smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper. Mix well to form a batter.

Toss the eggplant chunks in the batter until each piece is coated. Line a baking sheet with parchment paper and spread the eggplant out in a single layer. Bake in preheated oven for 25-30 minutes, or until the eggplant is tender and the batter is crispy and golden brown.

Whether you prefer the savory flavors of sausage-stuffed eggplant boats or the spicy kick of gluten-free vegan eggplant sausages, these delicious recipes are sure to please your taste buds. Give them a try and let us know what you think!

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