Eggplant Boats with Mozzarella | Fit Healthy Recipes
Eggplant Boats with Mozzarella
20 mins prepServes 6
Delicious Eggplant Boats stuffed with a savory filling of sautéed eggplant, tomatoes, mozzarella, and breadcrumbs. This dish is flavorful and perfect for dinner, featuring roasted eggplants topped with a rich tomato sauce and baked until bubbly.
1: Preheat oven to 400 degrees.
2: Cut each eggplant in half lengthwise and spoon out flesh, leaving a 1/2-inch border.
3: Chop eggplant flesh and reserve for the tomato sauce.
4: Divide eggplant rinds, thyme sprigs, whole garlic cloves, and 1/2 cup olive oil between 2 large baking sheets.
5: Turn eggplants to coat with oil; season with salt and pepper, placing cut side down.
6: Cover baking sheets tightly with foil and bake until eggplants are very soft, about 40 to 45 minutes.
7: While roasting, heat 2 tablespoons of oil in a skillet over medium-high heat.
8: Add onion and cook, stirring occasionally, until browning, about 6 to 8 minutes.
9: Add chopped garlic and cook until fragrant, about 1 minute.
10: Add chopped eggplant and sauté for 2 minutes.
11: Add crushed tomatoes, crushing them in your hands, and season with oregano, salt, and pepper.
12: Simmer partially covered, mashing tomatoes occasionally until thickened, about 15 to 20 minutes.
13: Add fresh cherry tomatoes and thyme and set aside.
14: In a medium bowl, toss breadcrumbs with remaining 2 tablespoons of oil.
15: Transfer eggplants, thyme, and garlic to 2 large baking dishes with cut side up.
16: Top with tomato sauce, mozzarella, breadcrumbs, and Parmesan.
17: Bake until mozzarella bubbles and breadcrumbs are golden, about 25 to 30 minutes.
18: Garnish with basil and serve warm.
