Stuffed Eggplant Boats With Sausage (Gluten-Free)

Ready to devour an easy eggplant dinner recipe with simple ingredients, yet rich, robust flavor? Baked eggplant boats are stuffed with a sweet Italian sausage tomato sauce and topped with a gooey cheese layer. This family-friendly gluten-free eggplant recipe uses no breadcrumbs so it can be enjoyed as a low carb dinner option as well!

Baked Eggplant Boats

Ready to shake up your family dinner routine? Savory stuffed eggplant makes a hearty, filling gluten-free dinner option, popular with the whole family. Kids love the cheesy Italian sausage stuffing, while parents appreciate the easy prep, streamlined ingredients, and versatility!

While roasted eggplant boats call for Italian sausage, this dish can be adapted in a variety of ways. Swap out the sausage for ground beef, ground turkey, or turkey sausage. Additional veggies may also be added, such as chopped onions, sautéd mushrooms, spinach or peppers.

The eggplant flesh is seasoned with pantry staple seasonings, like garlic powder and Italian seasoning. However, a dash of oregano or parsley would also make great additions. If you have fresh herbs on hand, mince and add to the sauce or sprinkle on top for a garnish.

Italian stuffed eggplant is made without breadcrumbs, but, if desired, they may also be sprinkled on top with the cheese. If you need a gluten-free eggplant recipe, simply whip up a batch of these quick, homemade gluten-free bread crumbs. Any leftovers can be used for gluten-free eggplant parmesan as well!

Eggplant boats are filling enough to be served with a green salad or steamed vegetables. However, sometimes I divide the eggplant into smaller portions and serve with a starch, such as pasta, quiona, or this incredibly soft gluten-free focaccia recipe!

Ingredient Notes

Because stuffed eggplant is made without breadcrumbs, there are no speciality gluten-free ingredients required and this affordable dish makes an especially budget-savvy choice if you have homegrown garden eggplant to use up!

• Eggplant – For best results use a medium-sized globe eggplant. Larger ones take too long for the flesh to roast, while smaller ones don’t have enough surface area to hold the topping.
• Italian sausage – For a family-friendly meal use mild sweet sausage or ground beef. However, ground turkey, turkey sausage, or even a meatless, vegan substitute may be used. For a bit of kick, use spicy sausage or sprinkle crushed red pepper in the sauce.
• Marinara – Use your preferred jarred marinara or homemade sauce. For a quick homemade marinara, follow the tomato recipe on this gluten-free chicken parmesan.
• Cheese – A little freshly grated parmesan cheese enhances the sauce, while freshly grated mozzarella adds the perfect finish! However, this recipe can be adapted for dairy-free by omitting both cheeses.

how to make Eggplant Boats

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Preheat the oven to 425℉. Line a baking sheet with parchment paper or foil to catch any drips and save on clean up.
2. Halve each eggplant lengthwise then cut the flesh in a crosshatch pattern. To do this, use a small knife to cut diagonal lines across, about ¾-inch apart. Repeat the lines in the opposite direction to make squares on the top. Repeat with the remaining halves.
3. Place the eggplant on the prepared baking sheet and brush the top with olive oil. In a small bowl combine the Italian seasoning, garlic powder, kosher salt, and pepper. Sprinkle over the eggplant tops.
4. Bake for 20-30 minutes, or until the eggplant is soft, golden, and cut lines start to open. Larger eggplant will take longer, while smaller eggplants will be done faster.
5. While the eggplant is baking, prepare the sausage stuffing. In a large skillet over medium-high heat, brown the sausage until no longer pink. Reduce heat to low and stir in the marinara and parmesan.
6. Remove the eggplant from the oven and divide the sausage mixture on top of the halves. Sprinkle with mozzarella cheese. Bake for 5 additional minutes. If desired, turn on broiler and broil cheese for 1-2 minutes, or until golden and bubbly. Serve immediately.

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step-by-step web story instructions for this recipe!

Dairy-free Adaptation

If desired leave the parmesan cheese out of the sauce and omit the cheese topping. Alternatively, swap out the cheeses for non-dairy options.

Additions and modifications

Adapt stuffed eggplant boats to your liking! While there are many possibilities, here are some suggested modifications. If you made your own spin, be sure to tell me about it in the comments below!

• Baked eggplant without cheese – Leave out the parmesan in the sauce and mozzarella for the topping.
• Eggplant boats with ground beef – Swap out the sausage for one pound of ground beef.
• Zucchini boats – Halve and scoop out the flesh from 4 zucchini. Bake the zucchini for 20 minutes before stuffing with filling.
• Creamy sausage stuffing – Add a dollop of ricotta cheese to the tomato sauce.
• Vegetarian eggplant boats – Instead of sausage, mix the marinara with sautéed veggies, such as peppers, mushrooms, spinach, onions, or broccoli.

Make-Ahead Meal Prep Tips

Technically baked eggplant can be frozen, but its high water content may make it soggier upon thawing. For best results, roast the eggplant halves before serving. However, the sausage stuffing can be prepared, cooled, and frozen up to 3 months.

For a make-ahead meal, both the sauce and the eggplant can be prepped up to 24 hours in advance. Cool completely and store separately in airtight containers. When ready to serve, bake the eggplant at 400ºF for 15 minutes, or until heated through. During this time rewarm the sausage sauce. Assemble with the cheese and bake for 5 additional minutes.

Storing and reheating

Store leftovers in an airtight container, refrigerated, up to three days. Leftover eggplant boats may be frozen, but as it thaws extra moisture will be released, so it may be a little soggier than you would like. Not a deal breaker, but just something to keep in mind!

To reheat, preheat the oven to 375℉ and line a baking sheet with parchment or foil. Bake for 20-25 minutes, or until heated through. If the cheese becomes too brown before the eggplant and stuffing is warmed, loosely cover with tented foil.

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