Cheesy roasted stuffed eggplant boats delight your taste buds!
Cheesy roasted stuffed eggplant boats delight your taste buds with a creamy cheese filling and a perfectly roasted exterior.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 medium eggplants, halved lengthwise
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Score the flesh of the halved eggplants, brush with olive oil, and roast for 25–30 minutes until tender.
- In a bowl, mix the ricotta, half of the mozzarella, half of the parmesan, garlic, and Italian seasoning.
- Scoop out some of the roasted eggplant flesh to create a cavity. Stir the scooped-out flesh into the cheese mixture, then fill each eggplant boat with the cheese filling.
- Top with the remaining mozzarella and parmesan. Bake for 15 minutes, or until the cheese is golden and bubbling.
- Sprinkle generously with fresh parsley and serve warm.
Notes
- Broil for the last 1–2 minutes for an extra golden, crispy cheese crust.
- Add finely chopped spinach or zucchini to the filling for extra nutrients.
- This recipe is naturally gluten-free; verify that all cheese and seasonings are certified gluten-free.
Nutrition
- Serving Size: 1 stuffed eggplant boat
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 50mg