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Two golden baked Italian eggplant Caprese boats topped with melted mozzarella, tomato slices, and fresh basil in a ceramic dish.

Italian Baked Eggplant Caprese Boats

Creamy, tender roasted eggplant halves topped with rich marinara sauce, melted fresh mozzarella cheese, thick roasted tomato rounds, fresh basil, and grated Parmesan. A light, low-carb Italian classic perfect for weeknight Mediterranean dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Calories: 240
Ingredients Method Notes

Ingredients
  

  • - 2 medium eggplants cut completely in half lengthwise
  • - 2 tbsp extra virgin olive oil
  • - 1/2 tsp garlic powder
  • - 1 tsp Italian seasoning
  • - 1/2 tsp sea salt
  • - 1/4 tsp freshly cracked black pepper
  • - 1 cup marinara sauce low-sodium
  • - 1 1/2 cups fresh mozzarella shredded or torn
  • - 1/4 cup Parmesan cheese freshly grated
  • - 2 medium ripe tomatoes cut into thick slices
  • - 1/4 cup fresh basil leaves roughly chopped

Method
 

Preheat Oven:
  1. Set oven to 400°F (200°C). Line a shallow baking dish with parchment paper.
Score Eggplant:
  1. Cut eggplants in half lengthwise. Score the exposed flesh in a crosshatch/diamond pattern without piercing the outer purple skin.
First Roast:
  1. Place eggplant halves flesh-side up in the dish. Brush with extra virgin olive oil and season evenly with garlic powder, Italian seasoning, sea salt, and black pepper. Bake for 20 minutes until soft and golden brown.
Assemble:
  1. Remove from oven. Gently press down centers with a spoon to form boats. Spoon marinara sauce into each shell, cover with mozzarella cheese, and place sliced tomato rounds on top.
Final Bake:
  1. Return to oven and bake for 10–15 minutes until mozzarella is fully melted and bubbling.
Garnish:
  1. Top with freshly chopped basil and grated Parmesan cheese before serving warm.

Notes

- Pat tomato slices and fresh mozzarella dry with paper towels before assembling to prevent excess liquid in the dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to retain texture.