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Stuffed Eggplant Boats
Serves 4
•
2 (6-inch) eggplants
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2 tablespoons salt
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1/3 cup chopped onions
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6 oz. Italian sausage,
bulk or casing removed
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1/2 cup Italian tomato sauce
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2 cloves garlic, minced
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1 cup shredded mozzarella
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2 tablespoons Parmesan cheese
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2 tablespoons olive oil
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Kosher salt
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fresh ground black pepper to taste
1.
Cut tops off eggplants; then slice in half horizontally.
2. Scoop flesh from eggplants halves to make boats. Chop insides into small 1/4" pieces
and place in colander over a plate or in the sink.
3. Salt eggplant pieces. Salt eggplant halves (boats) and place cut side down in colander.
Allow eggplant to drain for 40 minutes to 2 hours.
4. Rinse pieces and each eggplant boat under cold water.
5. Prepare filling: Sauté onions and sausage until golden brown. Add tomato sauce,
eggplant pieces and garlic. Simmer for 20 minutes.
6. Allow stuffing to cool. Add mozzarella and mix well.
7.
Place 4 eggplant shells into the basket.
8. Set Air Fryer to 350º and air fry for 15 minutes.
9. Remove par-cooked eggplant boats. Brush insides with olive oil
and sprinkle salt and pepper to taste.
10. Stuff eggplant boats and top with Parmesan cheese.
11. Add 2 stuffed eggplant boats to the frying basket.
12. Set Air Fryer to 400º and air fry for 10 minutes.
13. Check eggplant with a fork. Remove cooked eggplant boats from frying basket, or
replace frying basket and set timer to air fry for 5 minute intervals until fully cooked.
14. Repeat with 2 remaining stuffed boats.
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