Easy Roasted Eggplant Parmesan Boats
Try our easy eggplant parmesan boats! Halved eggplants are roasted until tender, then stuffed with ricotta, a savory mix of sausage, marinara sauce, and Parmesan cheese. Finished with a sprinkle of crispy, buttery bread crumbs and fresh basil, these flavorful “boats” deliver comforting flavors in a simple, fuss-free way. Perfect for a weeknight dinner or a crowd-pleasing holiday meal!
Easy Roasted Eggplant Parmesan Boats
Serves 4 - 6
Ingredients:
3 medium eggplants, halved
olive oil for drizzling
1 onion, diced
2 tablespoon olive oil, for cooking onions
1/2 pound mild Italian sausage
2 cloves garlic
28 ounces marinara sauce
4 ounces parmesan cheese
16 ounces ricotta cheese
6 ounces mozzarella cheese
2 tablespoons butter
1/4 cup panko bread crumbs, browned in butter for garnish
6-8 basil leaves, cut in chiffonade for garnish
Directions:
1. Preheat the oven to 400 F.
2. Slice the eggplants in half. Scoop out most of their flesh except for about 1/2-inch, to create the boats. Take the scooped out pieces and dice into 1/2-inch cubes.
3.Use one sheet pan and one large roasting pan. Line with parchment paper for easy clean-up, if desired. Drizzle the eggplant halves with olive oil and sprinkle with salt and pepper and place on the sheet pan. Place the cubed eggplant in the roasting pan and drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-22 minutes, or until tender, stirring the diced eggplant and flipping the halved eggplants as needed.
4. Meanwhile, sauté the onion in olive oil until softened. Add the garlic, sauté for an additional minute. Add the sausage. Cook and crumble until browned all over.
5. Once the eggplant has roasted, remove from the oven. Mix the diced and roasted eggplant with the cooked sausage and onion. Add two thirds of the 28 ounces of prepared marinara sauce with the parmesan cheese, and mix until combined.
6. Flip the eggplant boats upward. Spread a little marinara sauce under the boats. Fill the bottom of each boat with a layer of ricotta cheese. Then, fill with the diced eggplant, sausage, onion, and sauce mixture until completely filled. Pour any remaining marinara evenly over the top of the boats.
7. Top with a layer of mozzarella cheese.
8. Bake for 20-25 minutes, or until bubbling hot and the cheese has melted. If desired, broil for a few minutes until the cheese browns a little.
9. While the eggplant is baking, prepare the breadcrumbs. Melt butter in a small skillet over medium heat, add the breadcrumbs and stir until just golden brown.
10. Once the eggplant is finished baking, garnish with the buttery, toasted breadcrumbs and basil. Serve hot and enjoy!