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Spinach and Ricotta Stuffed Eggplant Boat topped with melted mozzarella and fresh basil in a baking dish.

Spinach and Ricotta Stuffed Eggplant Boat

Tender roasted globe eggplant halves filled with a rich garlic, spinach, and whole-milk ricotta mixture, topped with marinara sauce and golden melted mozzarella cheese. A classic vegetarian Mediterranean dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • * 3 medium globe eggplants halved lengthwise
  • * 2 tbsp extra virgin olive oil plus extra for dish
  • * 10 oz frozen chopped spinach thawed and squeezed completely dry
  • * 15 oz whole-milk ricotta cheese
  • * 1 large egg beaten
  • * ½ cup Parmesan cheese freshly grated
  • * 2 cloves garlic minced
  • * ¼ tsp ground nutmeg
  • * 1½ cups marinara sauce no added sugar
  • * 1½ cups low-moisture mozzarella cheese shredded
  • * ¼ cup fresh basil leaves sliced into ribbons
  • * Sea salt and freshly cracked black pepper to taste

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Score the flesh of halved globe eggplants in a diamond grid pattern without puncturing the outer purple skin.
  3. Brush eggplants with extra virgin olive oil and season with salt and black pepper.
  4. Arrange flesh-side down on a baking sheet and roast for 20 minutes until tender.
  5. In a medium bowl, combine dried spinach, whole-milk ricotta, beaten egg, grated Parmesan, minced garlic, nutmeg, salt, and pepper.
  6. Press roasted eggplant centers down gently with a spoon to make hollow boat cavities.
  7. Spread a thin coating of marinara sauce on the bottom of a white ceramic baking dish and arrange eggplant boats inside.
  8. Fill boats generously with the spinach-ricotta mixture, spoon remaining marinara over top, and blanket with shredded mozzarella.
  9. Bake uncovered for 20 to 25 minutes until mozzarella is melted, bubbly, and caramelized with golden spots.
  10. Rest for 5 minutes, garnish with fresh basil ribbons, and serve warm.

Notes

* Squeeze all excess water out of thawed spinach using a clean dish towel to avoid watery filling.
* Always use whole-milk ricotta for silky texture.
* Reheat leftovers in an oven at 350°F (175°C) for 15 minutes.