Description
Eggplant parmesan boats make a delicious, healthy meal that is packed with flavor.
Ingredients
Scale
- 3 large eggplants, halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- ¼ cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and lightly score the flesh. Brush generously with olive oil and season with salt and black pepper. Arrange on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
- Combine marinara sauce, garlic, Italian seasoning, and oregano in a bowl. Mix well to enhance the flavor.
- Remove the roasted eggplants from the oven. Gently press the centers to create a deeper cavity. Spoon the seasoned marinara sauce generously over each eggplant half. Top with mozzarella cheese and finish with parmesan cheese.
- Return the tray to the oven and bake for 12–15 minutes until the cheese is melted, bubbling, and beautifully golden. Broil for 1–2 minutes if desired for extra browning.
- Sprinkle with fresh basil and parsley immediately before serving. Serve hot with a fresh salad or roasted vegetables.
Notes
- For extra flavor, add crushed red pepper flakes to the sauce.
- Make sure to score the eggplant flesh to promote even cooking.
- Fresh herbs can be substituted with dried, but fresh offers a much brighter taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 eggplant half
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg