Print

Eggplant Parmesan Boats Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 12 reviews

Eggplant Parmesan Boats are a simple, delicious, and healthy twist on the classic Italian dish. Roasted eggplant halves are topped with savory marinara sauce, melted mozzarella, and parmesan cheese, then baked to bubbly perfection. This recipe is perfect for a quick weeknight dinner or a hearty vegetarian meal.

Ingredients

Eggplant Preparation

  • 1 eggplant (trimmed and sliced in half lengthwise)
  • 1 to 2 tablespoons extra virgin olive oil
  • ¾ to 1 teaspoon kosher salt
  • ¾ teaspoon black pepper

Toppings

  • ½ cup marinara sauce
  • ½ cup part-skim mozzarella cheese
  • 2 tablespoons grated parmesan cheese
  • Crushed red pepper flakes (optional for heat)

Instructions

  1. Preheat the Oven: Preheat your oven to 420ºF and prepare a baking sheet by misting it with nonstick oil spray to prevent sticking.
  2. Prepare the Eggplant: Score the eggplant halves with a cross-hatch pattern using the tip of a knife. Place them cut side up on the prepared baking sheet. Drizzle olive oil evenly over the tops and sprinkle with kosher salt and black pepper.
  3. Roast the Eggplant: Roast in the oven for 20 to 25 minutes, or until the eggplant is fork tender and juicy. If the flesh looks dry, spritz with oil spray and return to the oven for an additional 5 minutes.
  4. Add Toppings: Remove the eggplant from the oven. Evenly spread marinara sauce over the roasted halves. Sprinkle with mozzarella cheese, parmesan cheese, and crushed red pepper flakes if desired.
  5. Melt the Cheese: Return the topped eggplant boats to the oven’s top rack. Bake for about 5 more minutes or until the cheese is melted and bubbly. Watch carefully to avoid burning the cheese.
  6. Serve: Allow the eggplant boats to cool slightly before serving. Enjoy this flavorful and comforting dish!

Notes

  • For a spicier kick, increase the amount of crushed red pepper flakes.
  • Part-skim mozzarella keeps the dish lighter, but whole milk mozzarella will add creaminess.
  • Ensure eggplant is fork tender before adding toppings to avoid undercooked texture.
  • You can substitute marinara sauce with your favorite pizza sauce or homemade tomato sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain texture.

Find it online: https://marthatasty.com/eggplant-parmesan-boats-recipe/