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Eggplant Parmesan Boats

Delicious and easy-to-make Eggplant Parmesan Boats deliver the classic flavors of eggplant parmesan without the hassle of frying or breading.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 boats
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 3 large Large eggplants Choose eggplants with firm, glossy skin.
  • 3 tablespoons Olive oil Brush generously on the cut side.
  • 1 teaspoon Salt For seasoning.
  • 1/2 teaspoon Black pepper For seasoning.
For the Marinara Filling
  • 2 cups Marinara sauce Quality matters; choose a rich marinara.
  • 3 cloves Garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Dried oregano
For the Topping
  • 1 1/2 cups Mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons Fresh basil, chopped For garnish.
  • 1 tablespoon Fresh parsley, chopped For garnish.

Method
 

Preheat Your Oven
  1. Set your oven to 400 degrees Fahrenheit and let it fully preheat before your eggplants go in.
Cut and Score the Eggplants
  1. Slice each eggplant in half lengthwise, creating six sturdy boat shapes total.
  2. Using a sharp knife, score the exposed flesh in a crisscross pattern, cutting about half an inch deep without piercing through the skin.
Season and Roast the Eggplants
  1. Brush the cut side of each eggplant half generously with olive oil.
  2. Sprinkle evenly with salt and black pepper across all six halves.
  3. Arrange the eggplant halves cut side up on a baking sheet and roast for 25 to 30 minutes.
Prepare the Marinara Filling
  1. In a mixing bowl, combine marinara sauce, minced garlic, Italian seasoning, and dried oregano.
Hollow and Fill the Eggplant Boats
  1. Use a spoon to gently press down into the center of each half, creating a slightly deeper well for the filling.
  2. Spoon the seasoned marinara sauce generously into each eggplant boat.
Add the Cheese Layers
  1. Sprinkle a generous layer of shredded mozzarella over each sauce-filled boat.
  2. Follow with a dusting of grated Parmesan on top.
Bake Until Bubbling and Golden
  1. Return the baking sheet to the oven and bake for another 12 to 15 minutes.
  2. For an extra golden finish, switch your oven to broil for the final 1 to 2 minutes.
Garnish and Serve
  1. Let the eggplant boats rest for a few minutes before serving.
  2. Finish with a sprinkle of fresh basil and parsley.

Notes

Store leftovers in an airtight container for up to three days. Reheat in the oven at 350°F for 10 to 15 minutes until warmed through.