Eggplant Parmesan Boats

These eggplant Parmesan boats are a deliciously healthy vegetarian dish that is made of roasted eggplant, cherry tomatoes, canned crushed tomatoes, Parmesan cheese and mozzarella cheese. I love eggplant and this dish is a perfect example of why. I love the combination of the tomatoes with the eggplant and the cheese. Yum!

Cooking Tips for Perfect Eggplant Parmesan Boats

To get the best texture out of your eggplant, salting it before cooking is a game changer. Slice the eggplant in half lengthwise and sprinkle salt on the cut sides. Let it sit for about 30 minutes, then rinse and pat dry. This process helps draw out excess moisture and bitterness, resulting in a firmer and more flavorful dish. When roasting the eggplant, preheat your oven to a high temperature, around 425°F. This allows the eggplant to caramelize nicely, enhancing its natural sweetness. Keep an eye on the cooking time. Depending on the size of your eggplant, it may need a little more or less time than the recipe suggests. Aim for a golden brown color with a slightly soft texture. For added flavor, consider mixing some Italian herbs like oregano or basil into your crushed tomato sauce. This will give your dish an extra burst of flavor. Lastly, don’t skip the broiling step at the end. Broiling the boats for a few minutes gives the cheese that irresistible golden, bubbly finish, making your eggplant Parmesan boats even more inviting.

Storage and Serving Suggestions

If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven to maintain the crispy texture, or pop them in the microwave if you’re in a hurry. To reheat in the oven, place the boats on a baking sheet at 350°F for about 15 minutes. This helps revive the cheese and keep the eggplant from becoming too soggy. If you’re looking for a fun way to serve these boats, consider pairing them with a fresh side salad or garlic bread for a complete meal. A simple arugula salad dressed with lemon vinaigrette complements the richness of the eggplant nicely. For a heartier option, serve them alongside some pasta or quinoa. You can also turn these boats into a party dish by slicing them into smaller pieces, making them perfect for appetizers. If you want to get creative with the presentation, serve them on a bed of sautéed spinach or a light marinara sauce. This adds a splash of color and extra flavor to your plate, making it visually appealing and delicious.

Frequently Asked Questions

Can I use other types of cheese?

Sure! If you want to mix it up, try using provolone or fontina for a different flavor. Just keep in mind that the texture might change a bit.

How should I store leftovers?

Store any leftover eggplant Parmesan boats in an airtight container in the fridge. They should be good for about 3 to 4 days.

Can I make this dish ahead of time?

Yes, you can prepare the filling and stuff the eggplant boats in advance. Just assemble them and keep them covered in the fridge until you’re ready to bake.

What can I serve with eggplant Parmesan boats?

These boats pair perfectly with a simple green salad or some crusty bread. You could also serve them with pasta if you want a heartier meal.

What are common mistakes to avoid?

One common mistake is skipping the salting step for the eggplant, which can lead to a soggy texture. Also, keep an eye on the roasting time to prevent burning or undercooking.

Eggplant Parmesan Boats

Liza Agbanlog

Eggplant Parmesan Boats are tender eggplants filled with cheesy goodness, bursting with rich tomato flavor and a touch of Italian seasoning, making every bite irresistible. Easy to make and packed with flavor, they’re a comforting twist on a classic dish.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Servings 4 servings`

Calories 290 kcal

Ingredients

  

1x2x3x

• 2 eggplants, cut in half lengthwise, about 500g each
• 1 tsp Italian seasoning, divided
• Salt and pepper
• 1 tbsp olive oil
• 1 onion, diced
• 4 cloves of garlic, minced
• 1 can (540ml) crushed tomatoes, with liquid
• 24 cherry tomatoes, cut in half
• 1/2 cup Parmesan cheese, shredded
• 1/2 cup Mozzarella cheese, shredded

Instructions

 

• Preheat the oven to 400F.
• Scoop out the insides of each eggplant half, leaving about ½ inch intact. Coarsely chop the scooped-out eggplant chunks and set aside.
• Spray a rimmed baking pan with cooking spray. Season the cut-side of the eggplant with salt, pepper and ½ tsp Italian seasoning. Place the eggplant cut-side down on the baking sheet. Cover tightly with aluminum foil and bake for 40 minutes.
• Heat the oil in a large skillet over medium-high heat. Sautee the onions until translucent, about 5 minutes. Stir in the garlic and cook for about 1 minute. Add the eggplant chunks and continue to cook for 2 minutes. Finally, add the canned crushed tomatoes. Season with ½ tsp of Italian seasoning. Season with salt and pepper to taste.
• Simmer covered, stirring occasionally for about 15-20 minutes, until the eggplant is soft and cooked. While simmering, you may need to add water if there is not enough liquid.
• Add the cherry tomatoes to the sauce.
• Spoon the sauce into the eggplant boats. Top with mozzarella and Parmesan cheese. Put in the oven and bake until cheese is bubbly.

Notes

Recipe adapted from: Tastemade

Nutrition

Calories: 290kcalCarbohydrates: 20gProtein: 12gFat: 18gSaturated Fat: 6gCholesterol: 30mgSodium: 600mgFiber: 7gSugar: 6g

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