Eggplant Parmesan Boats

$- 2 medium eggplants - 2 cups marinara sauce - 1 ½ cups mozzarella cheese, shredded - ½ cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon garlic powder - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves for garnish - Olive oil Eggplant Parmesan Boats are easy and fun to make. You need quality ingredients to make it great. Start with two medium eggplants. They should be firm and smooth. Next, grab two cups of marinara sauce. Use your favorite brand or make your own. For cheese lovers, you'll need 1 ½ cups of shredded mozzarella cheese. This cheese melts perfectly. Also, get ½ cup of grated Parmesan cheese to add a sharp flavor. Don't forget the spices! You need 1 teaspoon of dried oregano and 1 teaspoon of garlic powder. These give the dish its Italian flair. If you like a little heat, add ½ teaspoon of red pepper flakes. Lastly, use salt and pepper to taste. For a fresh touch, have some basil leaves for garnish. A drizzle of olive oil is also important. It helps the eggplants roast nicely. You can find all these ingredients in most grocery stores. Check the produce section for fresh eggplants. The cheese aisle will have mozzarella and Parmesan. The spice section will have oregano, garlic powder, and red pepper flakes. Ready to cook? Grab the full recipe and let's dive into the steps! - Preheat the oven to 375°F (190°C). - Cut the eggplants in half lengthwise. Scoop out the flesh, leaving a ½-inch border. This creates the boats. Reserve the flesh for later use. - Brush the eggplant halves with olive oil on both sides. - Sprinkle salt and pepper on them. - Place the halves cut side up on a baking sheet lined with parchment paper. - Roast the eggplant boats in the oven for 25 minutes. They should be tender when done. - Chop the reserved eggplant flesh into small pieces. - Heat a tablespoon of olive oil in a skillet over medium heat. - Add the chopped eggplant, oregano, garlic powder, and red pepper flakes. Cook until soft, about 5-7 minutes. - Stir in the marinara sauce and half of the mozzarella cheese. Mix well and remove from heat. - Carefully fill each roasted eggplant boat with the mixture. - Top with the remaining mozzarella and sprinkle Parmesan cheese over the top. - Return the stuffed eggplants to the oven. Bake for an additional 15-20 minutes until the cheese is bubbly and golden. - Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving. For the full recipe, check out the detailed instructions above. Enjoy your cooking adventure! Choose medium-sized eggplants. They offer a good balance of flavor and texture. Look for smooth skin. The skin should be shiny and firm. Avoid eggplants with blemishes or soft spots. These signs mean they are overripe. When selecting, gently press the eggplant. If it springs back, it is fresh. The ideal size is about 6-8 inches long. This size is perfect for making boats. For the best taste, use high-quality mozzarella cheese. It melts well and adds creaminess. Parmesan cheese enhances flavor too. Use a mix of both for a rich topping. If you prefer vegan options, use plant-based cheese. There are great brands that melt nicely. Nutritional yeast is another option. It gives a cheesy flavor without dairy. Add fresh herbs for more flavor. Basil and parsley work well. You can also mix in some thyme or rosemary for a twist. To spice things up, try adding crushed red pepper flakes. For a deeper flavor, sauté garlic with the eggplant. Pair the boats with a light salad or garlic bread. These sides balance the rich cheese and sauce. {{image_2}} You can make Eggplant Parmesan Boats even better by adding more vegetables. Try bell peppers, mushrooms, or spinach. Chop them small and mix them into the filling. This adds color and nutrients. You can also add legumes, like black beans or chickpeas. They boost protein and make the dish heartier. If you want a low-carb version, use zucchini instead of eggplant. Slice zucchini lengthwise and scoop out some flesh. This keeps the boat shape. You can also use cauliflower rice in the filling. It gives a nice texture and cuts carbs. Just make sure to drain any extra liquid. Sauces make a big difference in flavor. You can use homemade marinara for fresh taste. If you’re short on time, store-bought sauce is fine. Just check the label for added sugars. Want some heat? Add red pepper flakes or try a spicy arrabbiata sauce. For a creamy twist, blend in some ricotta with your marinara. This adds a rich layer to your boats. After cooking, let your eggplant Parmesan boats cool. Place any leftovers in an airtight container. This keeps them fresh and tasty. They will last in the fridge for about 3 to 5 days. You can freeze eggplant Parmesan boats for later. First, let them cool completely. Wrap each boat in plastic wrap and then in foil. This helps prevent freezer burn. They can last up to 3 months in the freezer. To reheat, thaw them overnight in the fridge. Preheat the oven to 350°F (175°C). Place the boats on a baking sheet and cover them with foil. Bake for about 20 minutes. Remove the foil for the last 5 minutes to get that cheese bubbly again. These boats pair well with a fresh green salad. A light vinaigrette will balance the rich flavors. You can also serve them with crusty bread. Warm bread is perfect for dipping in any extra marinara sauce. Eggplant Parmesan boats taste great hot or even at room temperature. Yes, you can prepare Eggplant Parmesan Boats ahead of time. Start by roasting the eggplant boats, as the recipe states. After roasting, let them cool completely. Then, fill them with the marinara and cheese mixture. Wrap each boat tightly in plastic wrap and store them in the fridge for up to 24 hours. When you're ready to eat, bake them at 375°F (190°C) for about 20-25 minutes or until heated through. This method saves time and keeps dinner stress-free. To prevent bitterness in eggplant, start by salting it. Cut the eggplant in half, scoop out the flesh, and sprinkle salt inside the boats. Let them sit for about 30 minutes. The salt draws out excess moisture and bitterness. After that, rinse the eggplant under cold water to remove the salt, and pat it dry with a towel. This simple step ensures your Eggplant Parmesan Boats taste fresh and delicious. If you want to switch up the flavors, there are several options for marinara sauce. You can use pesto for a fresh, herby taste. Alfredo sauce adds creaminess and richness. For a spicy kick, try arrabbiata sauce. If you prefer a lighter option, a simple olive oil and garlic mix works well too. Feel free to experiment with these alternatives to find your favorite flavor for Eggplant Parmesan Boats. For the full recipe, check out the main article! You now have all the tools to create tasty eggplant Parmesan boats. We covered the main ingredients, spices, and cooking steps. You learned to choose the best eggplants and cheeses. You also explored various ways to customize your dish and store leftovers. In cooking, use your creativity. Make it your own. Enjoy the process and share your delicious results!$

Experience the deliciousness of Eggplant Parmesan Boats with this easy recipe! These tasty veggie boats are filled with cheesy marinara goodness and topped with fresh basil for a delightful meal. Perfect for dinner or a healthy side dish, this dish is both comforting and satisfying. Click through to discover how to create these mouthwatering Eggplant Parmesan Boats and impress your family and friends tonight!

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Ingredients

2 medium eggplants

2 cups marinara sauce

1 ½ cups mozzarella cheese, shredded

½ cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon garlic powder

½ teaspoon red pepper flakes (optional)

Fresh basil leaves for garnish

Olive oil

Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).

Cut the eggplants in half lengthwise and scoop out the flesh, leaving a ½-inch border to create boats. Reserve the flesh for later use.

Brush the eggplant halves with olive oil on both sides and season with salt and pepper. Place them cut side up on a baking sheet lined with parchment paper.

Roast the eggplant boats in the preheated oven for 25 minutes or until they are tender.

While the eggplants roast, chop the reserved eggplant flesh. Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped eggplant, oregano, garlic powder, and red pepper flakes. Cook until the eggplant is soft, about 5-7 minutes.

Stir in the marinara sauce and half of the mozzarella cheese. Mix well and remove from heat.

Carefully fill each roasted eggplant boat with the marinara and cheese mixture. Top with the remaining mozzarella and sprinkle Parmesan cheese evenly over the top.

Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4