Best Eggplant Parmesan Boats Recipes

Eggplant Parmesan Boats Recipe by Tasty image

Provided by Tara Botwinick

Categories Lunch

Yield 4 servings

Number Of Ingredients 11

2 medium eggplants
2 tablespoons olive oil
salt, to taste
pepper, to taste
½ lb ground turkey
1 onion, diced
2 cups marinara sauce
2 cloves garlic, minced
1 cup shredded low-fat mozzarella
½ cup grated parmesan cheese
fresh basil, for garnish

Steps:

Preheat oven to 400°F (200°C).
Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.
Chop the remaining eggplant and reserve.
Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
Bake for 10-15 minutes.
Heat olive oil in medium skillet over medium heat.
Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
Add marinara sauce and cook for another 3-5 minutes.
Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.
Bake for 10-15 minutes, or until cheese is melted.
Sprinkle with basil and serve.
Enjoy!

Nutrition Facts : Calories 436 calories, Carbohydrate 37 grams, Fat 21 grams, Fiber 9 grams, Protein 26 grams, Sugar 15 grams

Eggplant Parmesan Boats image

Provided by Katie Lee Biegel

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

One 1 1/2-pound eggplant
2 tablespoons extra-virgin olive oil
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 teaspoon garlic powder
1/2 cup jarred marinara sauce
1 cup shredded mozzarella
1/4 cup grated Parmesan

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing the skin on the other side.) Place the halves on the lined baking sheet flesh-side up.
Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. Remove the eggplant from the oven and spread 1/4 cup marinara on each half, then top with the cheeses. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes. Allow to cool slightly before serving.

Eggplant Parmesan Boats Recipe image

Provided by @MakeItYours

Number Of Ingredients 10

2 medium eggplants (~6 inches in length), cut in half lengthwise
1/2 tablespoon olive oil
1/2 pound Italian sausage, casings removed
1 small onion, diced
2 cloves garlic, chopped
2 cups marinara sauce
salt and pepper to taste
1 cup mozzarella, shredded
1/4 cup parmesan, grated
basil for garnish

Steps:

Scoop the middle of the eggplant out leaving about 1/2 inch around the sides and chop and reserve the scooped out eggplant.
Brush the inside of the eggplant shells with oil and roast in a preheated 400F/200C oven, with the inside facing up, until just tender, about 10-15 minutes, before setting aside.
Meanwhile, cook the sausage and onion in a pan over medium heat, breaking the sausage up as you go, until the sausage is cooked, about 10 minutes.
Add the garlic and cook until fragrant, about a minute.
Add the chopped reserved eggplant and cook until tender, about 5-8 minutes.
Add 1 cup of the marinara sauce, season with salt and pepper to taste and cook to heat, about 3-5 minutes, before removing from heat.
Spread the remaining marinara sauce over the bottom of a baking dish, place the eggplant shells in with the fleshy hollowed out sides up, fill them with the sauce, top with the cheeses and bake in a preheated 400F/200C oven until the cheese has melted and the sauce is bubbling, about 10-15 minutes, before serving garnished with fresh basil.