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Eggplant mozzarella aubergine boat served

Roasted Aubergine Parmesan Boats Recipe Guide


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  • Author: Lily Taylor
  • Total Time: 55 mins
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Tender roasted aubergine boats filled with rich tomato sauce and topped with melted mozzarella and parmesan for a comforting dinner.


Ingredients

Scale

2 large aubergines

4 tbsp olive oil

3 garlic cloves, minced

1 small onion, chopped

1½ cups crushed tomatoes

2 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

Salt & pepper to taste

1½ cups shredded mozzarella

½ cup grated parmesan


Instructions

1. Preheat oven to 400°F.

2. Slice aubergines lengthwise and score the flesh.

3. Brush with olive oil, season, and roast 25 minutes.

4. Prepare tomato sauce by sautéing onion and garlic, then adding tomatoes and seasoning.

5. Fill aubergines with sauce and top with cheeses.

6. Bake 15 minutes until golden.

Notes

For a keto version, reduce tomato sauce and add more cheese.

Serve with salad or roasted vegetables.

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Main Dish
  • Method: Roasted
  • Cuisine: Italian-Inspired

Nutrition

  • Serving Size: 1 boat
  • Calories: 320
  • Sugar: 6g
  • Sodium: 520mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 15g
  • Cholesterol: 30mg