YEAH! My local farmer’s markets are open for the season. If you read my last recipe, you know that I found some fabulous heirloom tomatoes and used them to create an incredible recipe for Heirloom Bruschetta Parmesan Crisps. That day, I also picked up a few eggplants. Now, I already know that my Hubby is not a huge fan of eggplant. However, I had a good feeling he would love my Roasted Eggplant Boats Recipe.
I’m not sure whether he was being kind, or was just super hungry. Regardless, he devoured two of them! Since he is still on the keto diet, I thought this recipe would be a great option for him. If you really can’t convince someone to try eggplant, then I assure you, they will love my Zucchini Boats.
Of course, I created a short video on TikTok making these beautiful Roasted Eggplant Boats. Click here to view. I’m happy to say, this post is performing really well! Almost 17k views, so far. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
TIPS FOR MAKING THE BEST ROASTED STUFFED EGGPLANT PARMESAN BOATS
Honestly, this Roasted Stuffed Eggplant Recipe comes together rather quickly. While the eggplant is roasting in the oven, you can prepare the filling. So, once you fill the roasted eggplant and top with cheese, its really just a matter of baking for less than ten minutes to melt and brown the cheese. This recipe is ideal for any weeknight.
In my opinion, it is really necessary to roast the eggplant prior to filling. Roasting creates this soft texture inside that can still hold up to the filling. Typically, I would cut the eggplant, sprinkle with salt, then allow it to sit and expel some of its moisture content. Similar to how I prepare my Low-Carb Eggplant Parmesan and my Eggplant Napoleons. However, there is no need to do this for this recipe for Roasted Eggplant Boats. The heat from the oven is sufficient to draw out any excess water.
Once you cut the eggplant in half, with a spoon carve out the insides to form a boat. Be sure to leave a bit of an edge on all sides, as well as the bottom. The skin will become soft and pliable, after roasting. So, you need a strong base for the filling.
One thing I love most about this recipe, is that no part of the eggplant goes to waste. Once you spoon out the insides, you are going to dice them up to use in the filling. Additionally, my recipe calls to use both hot sausage and ground meat. If you prefer to go meatless, leave out the meat and replace with diced mushrooms. Just be sure to season well, as most of the flavor comes from the fat in the meat.
Since I did not have any of my Homemade Sauce on hand, I used a jarred marinara from Delallo. Keep in mind, you do not want the filling to contain too much sauce. You are looking for the perfect balance of meat and sauce. As for the cheese, I decided to use only freshly grated mozzarella from Galbani with a sprinkle of Parmesan for garnish. Additionally, you could also add a spoonful of ricotta cheese to each boat.
Serve these fabulous Roasted Eggplant Boats with a side salad for one perfect meal! ENJOY!
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ROASTED EGGPLANT BOATS
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
For an easy weeknight meal that is low-carb and healthyish, look no further than to this recipe for Roasted Eggplant Boats. Dinner done in just about 30 minutes, or less. Believe me, you may just turn someone on to eggplant that swore it off!
Ingredients
- 2 eggplants, cut in half, insides diced to use in filling
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 Tablespoons light olive oil
- 1/4 pound hot sausage, removed from casings
- 1/4 pound ground beef
- 2 cloves garlic, minced
- 2 Tablespoons fresh chopped basil, some for garnish
- 2 Cups marinara sauce
- 2 Cups shredded mozzarella cheese
- 2 teaspoons Parmesan cheese, freshly grated
Instructions
- Heat oven to 400°.
- Cut the eggplants in half. Core out the insides with a spoon to form a boat. Dice up the insides and reserve.
- Place the halved eggplants on a baking sheet. Drizzle with olive oil. Season with kosher salt and black pepper. Roast for about 15 to 20 minutes.
- While the eggplant is roasting, brown the sausage and ground meat in a pan.
- Add in the reserved diced eggplant. Cook for another five minutes.
- Add in the minced garlic, fresh basil and marinara. Cook for another few minutes.
- Place a thin layer of shredded cheese on the inside of each eggplant boat.
- Fill each with the filling. Pile high. Top with more shredded cheese.
- Bake at 375° for about 6 to 8 minutes. Broiling for the last minute to brown the cheese.
- Garnish each with fresh basil and a sprinkle of Parmesan cheese.
- ENJOY!
Notes
SEE POST
- Prep Time: 5 minutes
- Cook Time: 25 minutes
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Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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