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Eggplant Lasagna Boats

A delightful twist on traditional lasagna, these Eggplant Lasagna Boats offer rich flavors and a healthy, low-carb alternative by using eggplant as edible vessels filled with ricotta, marinara, and cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggplants Choose firm, evenly shaped eggplants.
  • 2 cups ricotta cheese Can replace with cottage cheese for a different texture.
  • 2 cups marinara sauce Consider alternatives like pesto or Alfredo.
  • 2 cups shredded mozzarella cheese For a richer flavor, use fresh mozzarella.
  • 1/2 cup grated Parmesan cheese Add extra for garnishing.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste Salt helps draw out bitterness from eggplant.
  • Fresh parsley for garnish Adds a fresh touch before serving.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out some of the flesh to create boats.
  3. Brush the insides with olive oil and sprinkle with salt.
  4. In a bowl, mix ricotta cheese, oregano, basil, salt, and pepper until combined.
  5. Spoon the ricotta mixture into each eggplant half.
  6. Pour marinara sauce over the stuffed eggplants, ensuring a generous coating.
  7. Top with mozzarella and sprinkle Parmesan cheese on top.
Baking
  1. Place eggplant boats in a baking dish, cover with foil, and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Notes

Serve with a simple side salad or crusty garlic bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.