Eggplant Parmesan Boats

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.

Course Main Course

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings`

Calories 290kcal

Author Liza Agbanlog

Ingredients

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