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Eggplant Parmesan Boats

This recipe transforms eggplant halves into delightful "boats" filled with marinara and melted cheese. The eggplant is first scored and roasted until tender, then topped with sauce, mozzarella, and Parmesan, and baked again until golden and bubbly. It's an easy, satisfying, and naturally gluten-free and vegetarian main course.
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Cook Time 10 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 1683.3 kcal

Equipment

  • 1 Baking Sheet Large, for roasting eggplant
  • 1 Parchment Paper For lining the baking sheet
  • 1 Paring Knife For scoring the eggplant flesh
  • 1 Measuring Spoons For accurate seasoning
  • 1 Spoon or Pastry Brush For spreading olive oil and marinara

Ingredients
  

Main

  • One 1 1/2-pound eggplant
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup jarred marinara sauce
  • 1 cup shredded mozzarella
  • 1/4 cup grated Parmesan

Instructions
 

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • 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.
  • 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.

Notes

To ensure even cooking and flavor absorption, make sure your crosshatch cuts on the eggplant are consistent and deep enough without piercing the skin. Don't rush the initial roasting phase; the eggplant must be fully tender before adding toppings, or it will remain firm. For an enhanced flavor profile, consider adding a pinch of red pepper flakes with the seasonings for a subtle kick, or a sprinkle of fresh basil before serving for aromatic brightness. A final quick broil for 1-2 minutes can achieve a more deeply golden and bubbly cheese topping.