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Mediterranean Ricotta Stuffed Eggplant Boats

Roasted eggplant halves filled with creamy ricotta, melty mozzarella, and blistered cherry tomatoes, perfect for a fancy yet easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Eggplant and Filling Ingredients
  • 2 medium Eggplants Firm, for better shape during roasting
  • 1 cup Ricotta cheese
  • 1 cup Mozzarella cheese, shredded Divided for topping
  • 1/4 cup Parmesan cheese, grated
  • 1 cup Cherry tomatoes, halved
  • 2 cloves Garlic, minced
  • 3 tablespoons Olive oil For drizzling and flavor
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 tablespoons Fresh basil, sliced For garnish
  • 2 tablespoons Fresh parsley, chopped

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Slice the eggplants in half lengthwise, creating four halves total. Score the flesh in a crisscross pattern without cutting through the skin.
  3. Drizzle olive oil on the scored sides, rubbing it in, and season with salt and black pepper.
Roasting the Eggplant
  1. Arrange the eggplant halves cut-side up in a baking dish and roast for about 25 minutes, until tender but still sturdy.
Mixing the Filling
  1. In a mixing bowl, combine ricotta, half of the mozzarella, parmesan, garlic, Italian seasoning, oregano, and chopped parsley. Mix until creamy.
Filling the Eggplants
  1. After roasting, press down the center of each eggplant half to create a well and fill with the ricotta mixture.
Final Baking
  1. Top each filled eggplant with halved cherry tomatoes and remaining mozzarella. Bake again for 15 to 20 minutes until cheese is melted and golden.
Serving
  1. Let the eggplant boats rest for a few minutes, then sprinkle with fresh basil and drizzle with olive oil before serving.

Notes

Choose firm eggplants for better texture. Don’t skip scoring to ensure even cooking. For added variety, consider folding in vegetables like spinach or mushrooms.