Hearty, delicious and easy to make these eggplant boats are a tasty (and fun) addition to your weekly meal plan.
Unlike traditional eggplant parmesan, I oven-baked this recipe keeping it lighter than the traditional version. Also, I quartered the eggplant versus slicing it, giving it a meatier quality that I absolutely love. Fill the boats with your favorite red sauce and mozzarella cheese and this recipe is a total winner.
Eggplant Parmesan Boats
- baking dish
- 3 plates
- 2 small eggplants
- ¾ cup breadcrumbs
- ¼ cup parmesan cheese reserve extra for the top
- 1 egg
- 2-3 tablespoons cornstarch
- 1 jar of your favorite red sauce or marinara
- Handful of mozzarella cheese
- 8-10 leaves of fresh basil
- Pinch of red pepper flakes
- Salt and pepper to taste
- Preheat the oven to 375 degrees. Gently spray a 13 x 9-inch baking dish with cooking spray. Set aside.
- Rinse your eggplants and cut them in half.
- Next, you’ll take the halves and cut them in half again but only ¾ of the way through. Try to leave them slightly connected if you can.
- Generously cover the eggplant with salt and let them sit for 20 – 30 minutes. This process will sweat out all of the moisture and bitterness from the eggplant.
- After the 30 minutes has passed, rinse your eggplant and pat them dry with paper towel. Set aside.
- Next, you’ll grab three plates. Add the cornstarch to one plate, the whisked egg to the second plate, and the breadcrumb / parmesan cheese mixture to the third plate.
- Next, you’ll take the eggplant and dip the inside areas (not the skin) into the cornstarch, followed by the egg wash and finally the breadcrumb parmesan cheese mixture. Be sure to completely cover the entire inside surface area of the eggplant. Repeat this process until all of the eggplant is oven ready.
- Add the breaded eggplant to your baking dish. (breadcrumb side up) Gently spray the eggplant with olive oil cooking spray.
- Bake for 20 minutes. (uncovered) Be sure to keep an eye on the eggplant. If it begins to get too brown, cover with foil and continue baking.
- Next, you’ll heat the red sauce or marinara sauce over the stovetop. If you do not have time to make homemade sauce, store-bought is fine.
- Remove the eggplant from the oven pour a generous amount of sauce into the eggplant boats. Top with mozzarella, cover with foil and bake for an additional 10 minutes.
- As a final step, you will remove the foil, and broil your cheese for 2 minutes until it gets a touch crispy on the top.
- Finish with extra parmesan cheese, red pepper flakes, and fresh basil.
- Serve and Enjoy.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!