Delicious Recipes

Eggplant Parm Boats

  • Prep

    10 mins

  • Ready

    45 mins

  • Serves

    4 people

  • Calories

    285 / Serving


2 Gourmet Baby Eggplants cut in half lengthwise
1½ teaspoons extra virgin olive oil
½ cup whole milk ricotta cheese
½ cup diced Yellow, Sweet Rainbow Pepper
½ cup diced onion
2 cloves garlic, minced
1 cup Marinara sauce
Salt and freshly ground black pepper, to taste
3/4 cup Italian shredded cheese blend
1 tablespoon grated Parmigiano Reggiano cheese (not the powdered kind)
1½ tablespoons chopped fresh basil, for garnish


  1. Scoop filling out of eggplant halves, leave about ½ inch around side. Chop and reserve scooped eggplant
  2. Brush inside of eggplant halves with ½ teaspoon of olive oil and roast in a preheated 400° F oven with cut side upwards, until just tender and set aside
  3. Sauté onion, garlic and red pepper in 1 teaspoon olive oil, until vegetables are soft. Add the chopped reserved eggplant pieces and cook until tender
  4. Add Marinara sauce to mix in pan; season with salt and pepper to taste and heat everything together for 5 minutes. Remove from heat
  5. Divide cooked sauce among eggplant halves. Top with cheeses and bake in preheated 400° F oven until cheese melts and sauce bubbles
  6. Serve one eggplant half per person, garnish with basil

Cooking Tips

For a non-vegetarian version, add cooked crumbled ground beef or Italian sausage to the sauce.

Nutritional Facts

Serving Size: 1, Servings Per Recipe: 4, Amount Per Serving: Calories 285, Total Fat 14.9g (19% Daily Value), Saturated Fat 5.2g (26% Daily Value), Cholesterol 21mg (7% Daily Value), Sodium 1007mg (44% Daily Value), Potassium 889mg (19% Daily Value), Carbohydrate 29.9g (11% Daily Value), Dietary Fiber 9.3g (33% Daily Value), Sugars 16.3g, Protein 12.7g.

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