Looking for a unique twist on classic Italian flavors? These Eggplant Parmigiana Boats present a delightful fusion of taste and creativity. By transforming eggplants into edible vessels, this dish not only looks stunning but also delivers a burst of rich, cheesy goodness in every bite.
Imagine biting into a tender eggplant shell filled with layers of marinara sauce, melty cheese, and fresh herbs. It’s comfort food reimagined, perfect for impressing guests or simply treating yourself on a cozy night in. The fusion of textures and flavors makes this dish a must-try for any food enthusiast.
A Creative Take on Classic Eggplant Parmigiana
These Eggplant Parmigiana Boats are packed with a savory mix of seasoned ground meat, marinara sauce, and gooey cheese. The eggplant boats are roasted to perfection, creating a satisfying dish that’s both hearty and refreshing.
Ingredients
- 2 large eggplants, halved and scooped out
- 1 lb ground beef or turkey
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Prepare the Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the shell. Brush the insides with olive oil and sprinkle with salt.
- Cook the Filling: In a skillet over medium heat, cook the ground meat until browned. Add the minced garlic and Italian seasoning, cooking until fragrant. Stir in the marinara sauce and the scooped-out eggplant flesh, cooking for another 5 minutes. Season with salt and pepper.
- Fill the Boats: Spoon the meat mixture into the eggplant halves, packing it tightly. Top each filled eggplant with shredded mozzarella and grated Parmesan cheese.
- Bake: Place the stuffed eggplants on a baking sheet and bake for 25-30 minutes, or until the eggplants are tender and the cheese is bubbly and golden.
- Serve: Garnish with fresh basil or parsley. Enjoy your Creative Eggplant Parmigiana Boats hot, paired with a side salad or crusty bread.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 boats
- Calories: 350 kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 10g
