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Stuffed Eggplant Parmesan Boats
All the flavor of eggplant parmesan without the frying and the layering. The eggplants get halved and roasted, then filled with a garlicky marinara and their own scooped-out flesh, and finished under a blanket of mozzarella and parmesan.
It is lighter than the classic and a lot less work, but it still hits every note Nonna’s version does. Serve it with bread to catch what runs out.
Servings: 6 servings
Calories: 368kcal
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Ingredients
- 3 eggplants
- 4 tbsp olive oil divided
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup Italian style breadcrumbs
- 1 small white or yellow onion chopped
- 4 garlic cloves minced
- 3 cups marinara sauce divided
- 1/2 cup fresh basil leaves torn
- 8 pieces fresh mozzarella sliced
- 1/2 cup parmesan cheese
Instructions
- Preheat oven to 400 degrees F. Line a baking dish with parchment paper and set aside.
- Cut each eggplant in half lengthwise. Score the eggplant and scoop out the flesh, creating a little boat of the shell. Rub the inside of the hollow eggplant boat with a drizzle of olive oil and a sprinkle of salt and pepper. Place the shells in the baking dish, cut-side up and roast until tender, about 20-30 minutes.
- Chop the flesh of the eggplant coarsely and set aside. In a bowl, combine breadcrumbs, 1 tsp olive oil, and a pinch of salt and set aside.
- Heat 2-3 tbsp olive oil in a large skillet over medium heat. Add onions and cook until softened, about 4 minutes. Add garlic, chopped eggplant, and a sprinkle of salt and pepper. Cook until eggplant is tender, about 8 minutes. Stir in 2 cups of marinara sauce and cook for another 2-3 minutes, then add basil and mix.
- To the baking dish, add 1 cup marinara to the bottom. Place cooked eggplant shells on top of the marinara sauce. In each eggplant shell, add 1 piece of sliced mozzarella, then scoop in about 2 spoonfuls of the filling. Top with another slice of mozzarella, a sprinkle of parmesan cheese, and some of the breadcrumb mixture. Repeat until all eggplants are done.
- Place in broiler on HIGH until cheese is melted, bubbling, and brown, about 2-4 minutes. Watch closely. Sprinkle with more basil and enjoy!
Nutrition
Calories: 368kcal | Carbohydrates: 30g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 37mg | Sodium: 1686mg | Potassium: 981mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1044IU | Vitamin C: 16mg | Calcium: 367mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Score the cut sides and salt them for ten minutes to draw out bitterness, then pat dry.
- Roast the halves cut-side down first so they soften before stuffing.
- Leave a sturdy shell when you scoop, about a half inch, so the boats hold up.
- Chop the scooped flesh and cook it into the filling. Do not waste it.
- Broil at the end for a minute to blister the cheese.
Frequently Asked Questions
Do I have to salt the eggplant?
With smaller, fresher eggplants you can skip it. For large ones it noticeably reduces bitterness.
Can I make it ahead?
Assemble the stuffed boats a day ahead, refrigerate, then bake when you are ready.
How do I keep them from going soggy?
Roast the halves first and drain any liquid before filling.
Can I add meat?
Yes. Brown Italian sausage or ground beef into the marinara filling.
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