Description
Delightful and hearty Eggplant Parmesan Boats stuffed with creamy ricotta, marinara, and bubbling cheese, perfect for any gathering.
Ingredients
Scale
- 2 medium eggplants
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully slice each eggplant in half lengthwise and scoop out the flesh.
- Brush the insides of the eggplant halves with olive oil and season with salt and pepper.
- In a mixing bowl, combine the scooped eggplant flesh, marinara sauce, ricotta cheese, Italian seasoning, and half of the mozzarella and Parmesan cheeses.
- Fill the eggplant boats with the ricotta mixture generously.
- Top with the remaining mozzarella and Parmesan cheese.
- Place the filled boats in a baking dish, cover with foil, and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and golden brown.
- Garnish with fresh basil before serving.
Notes
You can prepare the boats a few hours in advance and keep them covered in the fridge until you’re ready to bake. For a lighter option, substitute ricotta with cottage cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 40mg