Description
Eggplant Parmesan Boats are a delicious and lighter twist on the traditional Italian classic. Roasted eggplant halves are hollowed out and filled with a flavorful marinara sauce, fresh basil, and a blend of mozzarella, Parmesan cheese, and Italian-style breadcrumbs, then baked until bubbly and golden brown, creating a comforting and visually appealing dish perfect for a hearty vegetarian meal.
Ingredients
Scale
Vegetables
- 2 large eggplants
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
Cheese and Dairy
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Sauces and Seasonings
- 2 cups marinara sauce
- Salt and black pepper to taste
Others
- 1/2 cup Italian-style breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Eggplants: Slice the eggplants in half lengthwise and carefully scoop out some of the flesh to create hollow boats, ensuring about a 1/2 inch border remains to hold the filling. Brush the insides with olive oil, then season with salt and black pepper to enhance flavor.
- Roast Eggplants: Place the eggplant halves cut side up on the prepared baking sheet and roast in the oven for 20 minutes, or until the flesh is just tender but not fully cooked through.
- Make Sauce Mixture: While the eggplants roast, heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the marinara sauce and chopped fresh basil, then reduce heat and simmer for 5 minutes to meld the flavors.
- Fill Eggplants: Remove the eggplant halves from the oven and spoon the warm marinara sauce mixture evenly into each boat. Then sprinkle a layer of shredded mozzarella, grated Parmesan, and Italian-style breadcrumbs over the top to create a cheesy, crunchy topping.
- Bake Until Golden: Return the filled eggplant boats to the oven and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and the tops are golden brown. Remove from oven and garnish with additional fresh basil before serving.
Notes
- For extra flavor, you can sprinkle crushed red pepper flakes into the marinara sauce while simmering.
- Use a spoon or melon baller to scoop out the eggplant flesh evenly, saving the removed flesh for another recipe like ratatouille or baba ganoush.
- To make this dish gluten-free, substitute Italian-style gluten-free breadcrumbs.
- Serve with a side salad or garlic bread for a complete meal.
- If you prefer a crispier topping, broil the stuffed eggplants for the last 2-3 minutes, watching closely to avoid burning.
