Eggplant Parm Boats

Roast whole eggplants in the oven, then slice them lengthwise and fill with delicious parm ingredients like marinara, mozz, and fresh basil.
Publish date:
Eggplant Parm Boats

Recipe by Alexa Bernstein

  • 4Servings


  • 4 eggplants (10 oz. each)

  • 2 tbsp. olive oil

  • 1/4 cup panko breadcrumbs

  • 1/4 cup grated Parmesan

  • 1 cup marinara sauce from jar

  • 1/2 cup shredded mozzarella

  • Chopped fresh basil


Bake eggplants directly on oven rack at 375°, turning once, until starting to soften, about 30 minutes. Slice eggplants lengthwise about 3/4 of the way through; open each like a book. Drizzle with oil; season. Bake, cutside up, until tender, about 25 minutes. In small bowl, mix panko with Parmesan; season. Top eggplants with marinara, panko mixture, and mozzarella. Broil until browned in spots, about 2 minutes. Garnish with basil.