Name: Parmesan Roasted Garlic Eggplant And Spicy Italian Chicken Sausage Lasagna Boats. Recipe
Total time: 60 min
Yield: 6
Cuisine: Italian

Protein

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Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

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Vitamins & Minerals

These cute little boats are chock full of garden veggies

How to make Parmesan Roasted Garlic Eggplant And Spicy Italian Chicken Sausage Lasagna Boats. Recipe

Tieghan Gerard

Crawler

Italian

<p>These cute little boats are chock full of garden veggies</p>

Non Vegetarian

head garlic

medium size eggplants

olive oil divided

fresh basil chopped

crushed red pepper flakes

parmesan cheese

ground spicy italian chicken sausage

onion chopped

small zucchini and or summer squash chopped

red peppers chopped

diced tomatoes

fresh thyme chopped

fresh oregano leaves chopped

fresh basil leaves chopped

balsamic vinegar

coarse salt and freshly ground pepper

fresh mozzarella cheese sliced

step 1

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

step 2

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.

step 3

Roast both the garlic and eggplant for 30-45 minutes, or until the garlic is golden brown and the eggplant is soft.

step 4

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.

step 5

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.

step 6

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.

step 7

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.

step 8

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.

step 9

HalfBaked Harvest