These anelletti pasta eggplant boats are pretty easy to make.

Italian eggplant boats. Pour the sauce into the pan with the sausage and eggplant. Reserve the scooped eggplant. Roughly chop the scooped out eggplant flesh.

Store each component separately in the refrigerator. Assemble the Eggplant Lasagna Boats just before baking or up to four hours in advance and refrigerate. Boil chickpeas and lentils for 10 minutes in water adding salt then add the various types of rice and barley let it boil for 10 minutes more add quinoa let it boil for others 15 minutes more 2.

Check at 2 hours to see if the eggplant is soft. With the option to be vegetarian and loaded with peppers onions and mushrooms this recipe lets the vegetable rainbow take center stage rather than covering them up with breadcrumbs. Top and finish the dish.

Use a spatula to flip the eggplant then divide the sauce among the 2 eggplant halves. Place the eggplant boats on sprayed foil spray the eggplants with cooking spray on the outside. Cut the eggplant into slices.

Ad Hall of Fame boat dealer with a full line of Cobalt Boats offering salesservice storage. Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife leaving a 12-inch of the skin all around to create a shell. The eggplant shells need to be boiled for 5-10 minutes first and then you just fill them with some pasta and sauce and cheese.

Cooked Eggplant Lasagna Boats. Season with salt and pepper to taste. Drop the eggplant into the boiling water and cook 3 minutes poking it with a spoon so they stay submerged.