Recipe courtesy of Katie Lee Biegel

Eggplant Parmesan Boats

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Active: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing the skin on the other side.) Place the halves on the lined baking sheet flesh-side up.
  3. Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. Remove the eggplant from the oven and spread 1/4 cup marinara on each half, then top with the cheeses. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes. Allow to cool slightly before serving.
Pamela Salzman

Eggplant "Meatballs"

14m Easy 100%
CLASS
29m Easy 96%
CLASS
24m Easy 100%
CLASS
19m Intermediate 99%
CLASS
19m Intermediate 99%
CLASS
James Briscione

Stuffed Eggplant Parm

36m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages