If you like eggplant and Italian food, you’re going to lvoe this recipe.  It’s easy to make and the flavor is magnifico!  Best of all, it’s low carb.  You can either make it in the eggplant boat, as I did, or you can put it in a casserole dish and just discard the eggplant shell after you scoop the delicious vegetable out.  Either way, it’s great low carb’d dinner entree.

Stuffed Eggplant Boats

Eggplant boat filled with diced eggplant sautéed with onions, sausage and mushrooms, then stuffed into the shells and baked with tomatoes and mozzarella cheese topping.

1 large eggplant, about 1 lb)
2 tablespoons butter
2 cloves minced garlic
1/2 pound sliced fresh mushrooms
1/2 cup minced onion
1 cups shredded mozarella cheese, divided
1 tomato, sliced
3 tablespoons Parmesan cheese
3/4 lb Italian sausage

Preheat oven to 375 degrees F (190 degrees C).

Cut eggplant in half lengthwise. Carefully scoop out and chop flesh, leaving skin intact. Place in a shallow baking dish, and set aside.

Heat butter in a large skillet over medium high heat and stir in garlic to lightly brown. Add eggplant, mushrooms, and onion, stirring until tender, about 7 to 10 minutes. Set aside. Brown sausage until it is lightly browned. Pour off any grease and combine with the eggplant mixture. Stir in 1/2 cup of mozzarella cheese. Fill eggplant shells with stuffing, arrange tomato slices over the top and sprinkle with remaining mozzarella cheese. Sprinkle grated Parmesan cheese on top.

Bake in the preheated oven for 15 to 20 minutes, or until warmed throughout and melted on top.

Makes 6 servings

Nutrition Info per serving
Calories 318.4 Fat: 24.8 g Net Carbs: 5.9 g