If you ask me, eggplant parmesan boats are a genius twist on the Italian classic.
These hollowed-out eggplant halves make a cozy, family-style dinner that’s packed with all the familiar flavors we love. The roasted eggplant becomes tender and works perfectly as an edible vessel for the sauce and cheese.
They’re filled with homemade marinara sauce and topped with a mix of melted mozzarella and parmesan that gets golden and bubbly in the oven. Fresh basil and garlic add that traditional Italian touch we all know and love.
It’s a satisfying dish that’s a bit lighter than the original version, perfect for when you want comfort food without the guilt.
Why You’ll Love These Eggplant Parmesan Boats
- Low-carb alternative – These eggplant boats give you all the Italian flavors you love without the heavy breading of traditional eggplant parmesan, making them perfect for anyone watching their carb intake.
- Quick weeknight dinner – Ready in under an hour, this recipe fits perfectly into your busy schedule while still delivering a satisfying, home-cooked meal.
- Easy cleanup – Since everything cooks in the eggplant boats themselves, you’ll have minimal dishes to wash afterward – just one baking sheet and a skillet.
- Customizable recipe – You can easily adapt this recipe to your taste – swap the sausage for ground turkey, use different cheeses, or add extra vegetables to make it your own.
What Kind of Eggplant Should I Use?
For eggplant parmesan boats, you’ll want to look for the classic Italian or Globe eggplants, which are the large, dark purple ones commonly found in grocery stores. These work best because they’re the perfect size for stuffing and have a meaty texture that holds up well during baking. When shopping, pick eggplants that feel heavy for their size and have smooth, shiny skin without any soft spots or blemishes. To ensure the best flavor and avoid any bitterness, choose younger, medium-sized eggplants (about 6-8 inches long) rather than oversized ones, which can be seedy and more bitter. If you’re worried about bitterness, you can still salt your eggplant slices and let them sit for 30 minutes before cooking, though most modern eggplants have been bred to remove that bitter taste.
Options for Substitutions
This recipe can be adapted with several easy swaps if you need them:
- Eggplant: Since eggplant is the star here, it’s best not to substitute it. However, if you have larger eggplants, they’ll work fine – just adjust your cooking time slightly.
- Italian sausage: You can swap the Italian sausage with ground beef, turkey, or even plant-based crumbles. For vegetarian options, try using chopped mushrooms or crumbled firm tofu seasoned with Italian herbs.
- Marinara sauce: Any tomato-based pasta sauce works here. You can use homemade or store-bought tomato sauce, or even crushed tomatoes seasoned with Italian herbs.
- Mozzarella cheese: Feel free to use provolone or fontina instead. For a dairy-free version, try dairy-free mozzarella-style shreds, though they might not melt quite the same way.
- Parmesan cheese: Romano or Asiago cheese make good stand-ins. For dairy-free options, try nutritional yeast for a similar savory flavor.
- Fresh basil: If fresh basil isn’t available, you can use dried basil (about 1 teaspoon), or try fresh parsley or oregano for a different but tasty twist.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking eggplant boats is dealing with excess moisture – failing to salt your eggplant halves and let them sit for 30 minutes before cooking can lead to a watery, mushy dish instead of the perfectly tender boats you’re aiming for.
A common mistake is not scooping out enough flesh from the eggplant halves, which can leave you with too little room for the filling and result in an overflow during baking – aim to leave about 1/4 inch of flesh along the sides and bottom.
Temperature control is crucial when pre-baking the empty boats – setting your oven too high can burn the edges before the center becomes tender, so stick to 375°F and watch them carefully until they’re just starting to soften.
For the best texture and flavor, make sure to drain any excess liquid from the cooked Italian sausage mixture before filling the boats, and let them rest for 5 minutes after baking to allow the cheese to set properly.
What to Serve With Eggplant Parmesan Boats?
These cheesy eggplant boats are basically a meal on their own, but I love serving them with a few simple sides to round things out. A light green salad with lemon dressing or some quick-sautéed broccoli makes a nice fresh contrast to the rich, cheesy topping. If you’re extra hungry, a side of garlic bread or some angel hair pasta tossed with olive oil and herbs works great for soaking up any extra sauce. For a really easy weeknight dinner, I sometimes just warm up some crusty Italian bread and call it good – the boats are filling enough on their own!
Storage Instructions
Keep Fresh: These tasty eggplant parmesan boats will stay good in the fridge for up to 3 days. Just let them cool down completely, then pop them in an airtight container. The cheese might not be as crispy after storing, but the flavors will actually get even better as they meld together!
Freeze: Want to make these ahead? You can freeze the assembled boats before baking – just wrap them well in foil and freeze for up to 2 months. When you’re ready to eat, thaw them overnight in the fridge, then bake as directed (you might need to add a few extra minutes to the baking time).
Reheat: To warm up leftover boats, pop them in the oven at 350°F for about 15-20 minutes until heated through. You can also use the microwave for a quick reheat, though the eggplant might be a bit softer this way. A sprinkle of fresh parmesan on top after reheating makes them taste almost like new!
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 70-80 g
- Fat: 80-90 g
- Carbohydrates: 40-50 g
Ingredients
- 2 medium eggplants, about 6 inches each, sliced lengthwise
- 1/2 tablespoon olive oil
- 1/2 pound italian sausage, without casings
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups marinara sauce
- Salt and pepper, as desired
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Basil for topping
Step 1: Prepare and Roast the Eggplant
Preheat your oven to 400°F (200°C).
Cut the eggplants in half lengthwise, and carefully scoop out the middle, leaving about 1/2 inch around the sides to create a shell.
Chop the scooped-out eggplant flesh and set it aside for later use.
Brush the inside of the eggplant shells with olive oil, then place them cut side up on a baking sheet.
Roast the shells in the preheated oven for 10-15 minutes, just until they are tender.
Once done, set them aside to cool slightly.
Step 2: Cook the Sausage and Onion
While the eggplant is roasting, heat a pan over medium heat.
Add the Italian sausage and diced onion, and cook them together for about 10 minutes.
Break the sausage apart with a spoon or spatula as it cooks, ensuring it cooks through thoroughly.
Step 3: Add Garlic and Reserved Eggplant
After the sausage has cooked through, add chopped garlic to the pan, cooking for about 1 minute until it becomes fragrant.
Next, add the reserved chopped eggplant flesh.
Continue to cook the mixture, stirring occasionally, until the eggplant is tender, which should take about 5-8 minutes.
Step 4: Incorporate Marinara Sauce
Stir 1 cup of marinara sauce into the sausage and eggplant mixture.
Season with salt and pepper to taste, then cook for an additional 3-5 minutes, allowing the flavors to meld and the sauce to heat through.
Once done, remove the pan from the heat.
Step 5: Assemble and Fill the Eggplant
Spread any remaining marinara sauce over the bottom of a baking dish to act as a base.
Carefully place the roasted eggplant shells into the dish, with the cut sides facing up.
Fill each shell generously with the sausage and eggplant mixture, mounding slightly if needed.
Step 6: Bake and Serve
Return the filled eggplants to the oven and bake for an additional 10-15 minutes, or until everything is heated through and slightly golden on top.
Allow the dish to cool for a few minutes before serving.
Enjoy your hearty and flavorful stuffed eggplants!
