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Eggplant Parmesan Boats
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Eggplant Parmesan Boats

Course Main Course
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 servings`
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