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Loaded cheesy stuffed eggplant boats are a must-try!

loaded cheesy stuffed eggplant boats
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Loaded cheesy stuffed eggplant boats are hearty, saucy, melty, and packed with bold Italian comfort in every irresistible bite.

Ingredients

Scale
  • 3 large eggplants, halved lengthwise
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 pound ground beef or Italian sausage
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 cup marinara sauce
  • 1/2 cup chopped parsley
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 cup ricotta cheese
  • 1 egg
  • 1 teaspoon garlic powder
  • 2 tablespoons chopped basil

Instructions

  1. Prepare the eggplant: Slice eggplants in half lengthwise and scoop out some of the flesh to create boats. Brush with olive oil, season with salt and pepper, and roast at 400°F (200°C) for 15 minutes until slightly tender.
  2. Make the savory filling: In a skillet, cook ground beef or sausage with onion and garlic until browned. Stir in chopped eggplant flesh, Italian seasoning, paprika, marinara sauce, parsley, salt, and pepper. Simmer until rich and flavorful.
  3. Create the cheese mix: In a bowl, combine ricotta, egg, garlic powder, basil, and half the mozzarella for a creamy cheesy layer.
  4. Stuff & bake: Fill each roasted eggplant boat with the meat mixture, top with cheese mixture, then sprinkle generously with remaining mozzarella and parmesan. Bake for 20–25 minutes until bubbly, golden, and beautifully browned.
  5. Garnish & serve: Sprinkle with fresh parsley or basil and serve hot with garlic bread, salad, or roasted vegetables.

Notes

  • Pair with garlic yogurt sauce, creamy Alfredo drizzle, or balsamic salad for extra flavor.
  • Use ground turkey or chicken for a lighter version.
  • Swap ricotta for cottage cheese.
  • Add spinach or mushrooms for more veggies.

Nutrition

Find it online: https://www.homeydishes.com/loaded-cheesy-stuffed-eggplant-boats-recipe/