Go Back
–+ servings
eggplant-parmesan-boats-recipe

Eggplant Parmesan Boats

Delicious and gluten-free Eggplant Parmesan Boats, perfect for a hearty meal.
Print Recipe Pin This
Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants halved lengthwise
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. Scoop out the flesh of the eggplants, leaving about ½ inch of the shell. Chop the scooped-out flesh and set aside.
  3. Place the eggplant shells on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20 minutes.
  4. In a mixing bowl, combine the chopped eggplant flesh, marinara sauce, half of the mozzarella, half of the Parmesan, oregano, and basil. Mix well.
  5. Fill the baked eggplant shells with the mixture, top with the remaining mozzarella and Parmesan cheese.
  6. Bake for another 20 minutes, or until the cheese is melted and bubbly.
  7. Remove from the oven and let cool for a few minutes before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 600mg | Potassium: 500mg | Fiber: 6g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 2mg

Keywords

Gluten-Free, Vegetarian
Tried this recipe?Let us know how it was!