A perfectly guiltless way to enjoy all the flavors and satisfaction of Eggplant Parmesan without frying! Easy, delicious, and ready in just 30 minutes.
Eggplant is the forgotten vegetable, at least in my kitchen. I never buy it, but a few days ago, I was in the market and the eggplants looked so pretty that I couldn’t resist.
I think eggplant is really starting to grow on me.
And I’m telling you; once it’s roasted it takes on a whole new life.
Plus, eggplant sounds like the perfect complement to join Ragú® in making everyday mealtime magical.
These tasty eggplant Parmesan boats are perfect if you are looking to decrease your meat consumption!
One boat is super filling; you can serve it with a side salad for a complete and delicious meatless meal.
If you love eggplant Parmesan these are going to knock your socks off!
Using store-bought marinara sauce in this recipe saved me a lot of time and effort, time that I can use to enjoy my family or to try to persuade my picky eaters to try something different.
This might be my favorite way to eat eggplant. Might be. I am discovering so many delicious eggplant recipes that when I think about it, it’s hard to decide. I think I will need to try them all and then decide. I’ll sacrifice.
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Okay… back to the recipe!
These eggplant parmesan boats are very versatile. You can add some kind of protein like chicken, sausage, ground meat, or quinoa if you want, or add more veggies as well. I preferred to keep it meatless and they turned out amazing.
In this recipe, I used the pulp that gets scooped out and goes right back into the stuffing so nothing gets wasted.
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Eggplant Parmesan Boats
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 cup small onion, diced
- 1 garlic clove, minced
- 3 cups Marinara sauce
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup plain panko
- 2 tablespoons Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded or sliced
- Fresh basil for garnish
Instructions
- Preheat oven to 400º F. Line a baking sheet with parchment paper. Set aside.
- Cut the eggplant in half lengthwise and scoop out the center, leaving about 1/2 inch around the sides so that it holds its shape when baked. Reserve the scooped eggplant.
- Brush the inside of the eggplant shells with 1 tablespoon of oil and roast in the oven, with the inside facing up for 10-15 minutes, or until tender. Set aside.
- Heat 2 tablespoons of oil in a skillet over medium heat. Sauté onion for about 3 minutes, or until fragrant. Add garlic and sauté for 1 minute. Add the chopped reserved eggplant and cook until tender, about 5-8 minutes. Add 1 1/2 cup of the marinara sauce, season with oregano, salt, and pepper to taste and cook for about 5 minutes.
- Spread the remaining marinara sauce over the bottom of a baking dish.
- Mix panko and Parmesan in a small bowl.
- Place the eggplant shells in a baking dish; fill them with the sauce, top with panko mixture and mozzarella.
- Bake in the preheated 400º F oven for 10-15 minutes, or until the cheese has melted and the sauce is bubbling.
- Garnish with fresh basil and serve.
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Nutrition
This is a compensated campaign in collaboration with Ragú® and Latina Bloggers Connect. However, all opinions expressed are my own.
