Description
A delicious and healthy recipe for cheesy roasted eggplant boats filled with tomatoes and garlic, perfect for a satisfying meal.
Ingredients
- 2 large eggplants
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- ½ small yellow onion, finely diced
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- ½ cup shredded provolone or Monterey Jack cheese
- 2 tablespoons grated Parmesan, for topping
Instructions
- Preheat the oven to 425°F. Cut the eggplants in half lengthwise and scoop out most of the flesh, leaving about ½ inch around the edges. Brush with 2 tablespoons olive oil and season with salt, black pepper, Italian seasoning, and garlic powder. Place cut-side up on a parchment-lined baking sheet and roast for 15 minutes.
- In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the diced onion and cook for 2–3 minutes. Add the chopped eggplant flesh and cook for 4–5 minutes until softened. Add the garlic and cook for 30 seconds. Stir in cherry tomatoes, tomato paste, oregano, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 5–7 minutes until the tomatoes soften.
- Remove the partially roasted eggplants from the oven and spoon the tomato and garlic mixture evenly into each eggplant boat.
- Sprinkle each boat with mozzarella, provolone or Monterey Jack, and Parmesan cheese. Finish with extra grated Parmesan.
- Return the eggplant boats to the oven and bake for 15–20 minutes until the eggplant is tender and the cheese is melted and golden brown. Broil for 1–2 minutes for a bubbly top, watching carefully.
- Let the eggplant boats rest for 5 minutes. Garnish with fresh basil and parsley, and serve warm with a drizzle of extra-virgin olive oil if desired.
Notes
- For a spicier kick, add more red pepper flakes.
- Feel free to substitute the cheeses based on your preference.
- These eggplant boats can be made ahead and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg