Eggplant Parm Boats

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Meltingly tender on the inside, crispy on the outside & covered in cheesy bliss...This eggplant preparation is irresistible!

Camille U.
Camille U.

4 minutes

Prep time

30 minutes

Cook time

588 cal.

Per serving



Oven, Parchment paper, Sheet Tray



Step 1

Preheat the oven to 450°F. Wash & halve the eggplant. Slice a criss-cross pattern in the flesh without piercing the skin.


Step 2

Arrange the eggplant skin-side down on a parchment-lined baking tray. Drizzle with olive oil. Season with salt & pepper.

Mozzarella (fresh)
Parmesan (grated)
Marinara Sauce

Step 3

Bake for 15-20 min at 450°F. Remove from oven. Top each half with a layer of tomato sauce & torn pieces of fresh mozzarella. Season with salt & pepper. Sprinkle with parmesan cheese. Return to the oven & bake for another 7-10 min.

Basil (fresh)
Mixed baby greens

Step 4

When the cheese is melty, remove from the oven. Garnish the eggplant with fresh basil (optional). Serve with a salad drizzled with your favorite dressing. Enjoy!

Nutrition facts

View nutritional information

Energy588 cal.
Fat38 g
Carbohydrates26 g
Protein29 g
Fiber13 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Eggplant Parm Boats" contains 588 Energy, 38 g of Fat, 26 g of Carbohydrates, 29 g of Protein, 13 g of Fiber.

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Eggplant Parm Boats
Very easy