Eggplant parmesan boats are a deliciously easy meal featuring tender roasted eggplant filled with rich marinara sauce and layers of bubbling cheese, making it a perfect comfort food dish.
Author:Caroline Jones
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Italian
Diet:Vegetarian
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
Choose firm eggplants for the best texture.
Allow the eggplants to roast until very soft for a creamy interior.
Use fresh mozzarella for an extra luscious cheese pull.
For a lighter version, reduce the cheese slightly and add extra fresh herbs.
This recipe is naturally gluten-free; always verify packaged ingredients if necessary.