Irresistible Baked Eggplant Parmesan Boats You Need to Try

Picture this: the aroma of roasted eggplant wafting through your kitchen, mingling with the tangy scent of marinara sauce and melted cheese.

These eggplant parmesan boats—my newest obsession—are like little vessels of comfort and flavor. Imagine the first bite:

a crunchy exterior giving way to a tender, savory interior, each mouthful a delightful contradiction.

Steps

Preheat your oven to 400°F and bring a large pot of water to a boil. Use a melon baller or small knife to scoop out the flesh of the eggplants, leaving about a 1/2-inch thick shell to form a “boat.” Chop the removed eggplant flesh roughly.
Submerge the hollowed eggplants in boiling water for about 3 minutes, using a spoon to keep them underwater. Remove them with a slotted spoon and place them on paper towels to drain.
In a large skillet over medium-high heat, brown the chicken sausage, breaking it into smaller pieces as it cooks. Add the diced onions and crushed garlic, cooking on medium-low heat until the onions become translucent, about 2-3 minutes.
Stir in 1 cup of the chopped eggplant flesh and cook for another 2-3 minutes. Add 1 cup of crushed tomatoes, season with salt and pepper, and cook for an additional 2-3 minutes before removing from heat. Mix in the fresh chopped basil.
Spread 1/3 cup of crushed tomatoes on the bottom of a 9 x 12 baking dish and arrange the eggplant boats on top. Season the eggplant shells with salt and evenly fill them with the sausage and tomato mixture.
Top each eggplant boat with 2 tablespoons of shredded mozzarella and 1 teaspoon of grated Pecorino Romano cheese. Cover the dish with foil and bake for 30 minutes, until the cheese is melted and the eggplant is tender.

Do I need to peel the eggplant before cooking it?
The skin of the eggplant is fully edible and actually contains the most nutrients, including antioxidants. It’s not necessary to peel it before cooking.
What type of eggplant should I use for this recipe?
Medium-sized eggplants, such as white or Japanese varieties, work well for this dish. Just make sure they aren’t too large.
How do I store and reheat leftover Stuffed Eggplant Parmesan?
You can store leftovers in the refrigerator for up to four days. To reheat, use a microwave-safe dish in the microwave or cover with foil and bake in the oven at 350°F until warmed through.
Is there an alternative to chicken sausage in the stuffing?
Yes, you can substitute chicken sausage with any preferred sausage or even a plant-based alternative for a vegetarian version.
Can I make this recipe without cheese for a dairy-free option?
Absolutely, you can omit the cheese or use a dairy-free cheese substitute to make this recipe suitable for those avoiding dairy.

Opt for medium-sized eggplants, such as white or Japanese varieties, to ensure the perfect balance between shell thickness and stuffing capacity.
Remember not to peel the eggplant before cooking, as the skin is not only edible but also the most nutrient-rich part of the vegetable, packed with antioxidants.
Utilize the scooped-out eggplant pulp in the stuffing mixture to avoid waste and enhance the dish’s flavor and texture.
For leftovers, reheat in the oven at 350°F with the dish covered in foil until warmed through, or use a microwave-safe dish for quick reheating. Store leftovers in the refrigerator for up to four days.