Eggplant Parmesan Boats

A perfectly guiltless way to enjoy all the flavors and satisfaction of Eggplant Parmesan without frying! Easy, delicious, and ready in just 30 minutes.

Course dinner

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 275kcal

Author Oriana Romero

Ingredients

2 medium eggplants
3 tablespoons olive oil
1 cup small onion, diced
1 garlic clove, minced
3 cups Marinara sauce
1 teaspoon dried oregano
Salt and black pepper to taste
1/4 cup plain panko
2 tablespoons Parmesan cheese, grated
1 cup mozzarella cheese, shredded or sliced
Fresh basil for garnish

Instructions

Preheat oven to 400º F. Line a baking sheet with parchment paper. Set aside.
Cut the eggplant in half lengthwise and scoop out the center, leaving about 1/2 inch around the sides so that it holds its shape when baked. Reserve the scooped eggplant.
Brush the inside of the eggplant shells with 1 tablespoon of oil and roast in the oven, with the inside facing up for 10-15 minutes, or until tender. Set aside.
Heat 2 tablespoons of oil in a skillet over medium heat. Sauté onion for about 3 minutes, or until fragrant. Add garlic and sauté for 1 minute. Add the chopped reserved eggplant and cook until tender, about 5-8 minutes. Add 1 1/2 cup of the marinara sauce, season with oregano, salt, and pepper to taste and cook for about 5 minutes.
Spread the remaining marinara sauce over the bottom of a baking dish.
Mix panko and Parmesan in a small bowl.
Place the eggplant shells in a baking dish; fill them with the sauce, top with panko mixture and mozzarella.
Bake in the preheated 400º F oven for 10-15 minutes, or until the cheese has melted and the sauce is bubbling.
Garnish with fresh basil and serve.

Notes

I didn't add any salt or pepper since my marinara sauce was well seasoned.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition