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finished Stuffed Eggplant Parmesan Boats with melted cheese and fresh basil.

Stuffed Eggplant Parmesan Boats

A lighter, Mediterranean-inspired twist on the classic Italian comfort food. These oven-baked eggplant halves are hollowed out, filled with a savory sautéed vegetable and marinara mixture, and topped with bubbling mozzarella and golden Parmesan.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Italian
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants halved lengthwise
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 4 tbsp grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • Fresh basil leaves salt, and pepper

Method
 

  1. Prep: Preheat oven to 400°F. Scoop out eggplant flesh (leave 1/2-inch border). Chop the flesh.
  2. Roast: Brush shells with oil; roast for 12 mins.
  3. Filling: Sauté onion, garlic, and eggplant flesh in olive oil. Add 1.5 cups marinara and seasonings. Simmer 5 mins.
  4. Assemble: Pour remaining sauce into a dish. Place shells in dish, fill with mixture, and top with panko, Parmesan, and mozzarella.
  5. Bake: Bake for 15 mins until golden. Garnish with basil.

Notes

  • Tip for Firmness: If you prefer a firmer texture, sprinkle salt on the raw hollowed shells and let them sit for 10 minutes to draw out water; pat dry before roasting.
  • Make-Ahead: You can prepare the eggplant shells and the filling up to 24 hours in advance. Store separately in the fridge and assemble just before baking.
  • Texture: Ensure the eggplant flesh is chopped finely so the filling has a consistent, jammy texture that pairs perfectly with the melted cheese.