Description
Enjoy the Mediterranean flavors of Baked Eggplant Parmesan Boats filled with savory roasted eggplant, rich tomato sauce, and gooey cheese.
Ingredients
Scale
- 4 medium eggplants, halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for sautéing)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 cups crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1 teaspoon salt (for sauce)
- 1/2 teaspoon black pepper (for sauce)
- 4 large eggs
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- Preheat your oven to 400°F (200°C). Brush cut sides of eggplant halves with olive oil, season with salt and pepper, and roast until tender (about 20 minutes).
- Heat one tablespoon of olive oil in a skillet and sauté the onion until translucent (4-5 minutes). Add garlic and cook until fragrant (about 30 seconds).
- Pour in crushed tomatoes, Italian seasoning, paprika, salt, and pepper. Let simmer for 10-15 minutes until thickened.
- Remove roasted eggplants from the oven. Spoon sauce over each half and sprinkle cheese on top.
- Carefully crack one egg into each eggplant boat and return to the oven to bake for an additional 10-15 minutes.
- Garnish with fresh basil and serve warm.
Notes
These boats can be prepared ahead. Complete Steps 1-3, store in the fridge, and add eggs just before baking. For air fryer, set at 375°F (190°C).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 180mg