• Prep Time: 25 mins
  • Cooking Time: 40 mins
  • Serves: 4

Eggplant Parmesan Boats

  • Recipe Submitted by on

 Ingredients List

  • 2 eggplants, cut in half lengthwise, about 500g each
  • 1 tsp Italian seasoning, divided
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 can (540ml) crushed tomatoes, with liquid
  • 24 cherry tomatoes, cut in half
  • 1/2 cup Parmesan cheese, shredded
  • 1/2 cup Mozzarella cheese, shredded


Preheat the oven to 400F.
Scoop out the insides of each eggplant half, leaving about ½ inch intact. Coarsely chop the scooped-out eggplant chunks and set aside.
Spray a rimmed baking pan with cooking spray. Season the cut-side of the eggplant with salt, pepper and ½ tsp Italian seasoning. Place the eggplant cut-side down on the baking sheet. Cover tightly with aluminum foil and bake for 40 minutes.
Heat the oil in a large skillet over medium-high heat. Sautee the onions until translucent, about 5 minutes. Stir in the garlic and cook for about 1 minute. Add the eggplant chunks and continue to cook for 2 minutes. Finally, add the canned crushed tomatoes. Season with ½ tsp of Italian seasoning. Season with salt and pepper to taste.
Simmer covered, stirring occasionally for about 15-20 minutes, until the eggplant is soft and cooked. While simmering, you may need to add water if there is not enough liquid.

Add the cherry tomatoes to the sauce.
Spoon the sauce into the eggplant boats. Top with mozzarella and Parmesan cheese. Put in the oven and bake until cheese is bubbly.

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