Italian-Style Eggplant Parmigiana Boats

Appetizing, impressive, satisfying. Amazing taste! Italian eggplant parmigiana is unusual in that it is served in the form of boats. They are made with aromatic Napoli sauce made from tomatoes. Serve as an appetizer or main course.
cook time: 3h
Zoe Kendrick
Italian-Style Eggplant Parmigiana Boats

Nutrition Facts (per serving)

95
Calories
7g
Fat
8g
Carbs
4g
Protein

Ingredients (2 portions)

Basic:

Eggplant 1 pc
Mozzarella 50 g
Parmesan 40 g
Tomato sauce 150 g
Garlic 1 clove
Dry spices to taste
Salt to taste

For the Napoli sauce:

Tomatoes 500 g
Onion 30 g
Garlic 2 clove
Vegetable oil 2 tbsp
Sugar 0.5 tsp
Dry spices to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make eggplant parmigiano Italian style in the oven? Prepare all the necessary ingredients for the sauce. This is a traditional Italian tomato sauce. It is added to pasta, pizza and other dishes. I took a 400 gram jar of chopped tomatoes and added some water.

Step 2

Step 2
Peel the onion and cut into small cubes.

Step 3

Step 3
Peel the garlic and cut into slices.

Step 4

Step 4
Place the frying pan on low heat. Pour vegetable oil into it and heat it. Place onion and garlic in the pan. Fry them, stirring, for 5 minutes over medium heat.

Step 5

Step 5
Add tomatoes to vegetables. Stir. Bring to a boil.

Step 6

Step 6
Keep the heat low. Simmer the sauce covered for one and a half hours. If it becomes too thick, add a little boiling water. Finally, add salt, sugar and dry spices to the sauce, if desired.

Step 7

Step 7
Then cool the sauce and strain through a large sieve. Measure out 150 grams of eggplant sauce. I still have a little sauce left, about 50 grams.

Step 8

Step 8
Prepare all other necessary ingredients. Choose large eggplants. Or several small ones. Use mozzarella for pizza, not the kind in the form of balls. How to replace different types of cheeses, read the article at the end of the recipe.

Step 9

Step 9
Wash the eggplant and dry. Cut into halves. Make deep cuts crosswise across the entire surface. Add some salt. Leave the eggplant for 15 minutes. In this simple way we will rid the vegetable of bitterness, which will go away along with the released juice.

Step 10

Step 10
Place the eggplant halves in a baking dish. Peel the garlic and cut into slices. Insert the plates into the cuts. Salt the eggplant again, sprinkle it with seasonings and pour plenty of oil over it.

Step 11

Step 11
Place the dish with the eggplant in the oven preheated to 180°C. Bake for about 30-40 minutes until browned. Check the pulp with a fork — it should be absolutely soft. The times are approximate, be guided by the operating characteristics of your oven. Read more about ovens in the article at the end of the recipe.

Step 12

Step 12
Cool the eggplants slightly. Using a spoon, carefully scoop out all the pulp, leaving only the “boat” of the skin.

Step 13

Step 13
Cut the pulp into large cubes.

Step 14

Step 14
Grate Parmesan on a fine grater.

Step 15

Step 15
Mozzarella — on a large one.

Step 16

Step 16
Stir in eggplant pulp, mozzarella and napoli sauce. Save a little sauce for serving.

Step 17

Step 17
Fill the eggplant boats with the resulting minced meat. Top them generously with Parmesan. Leave some Parmesan cheese.

Step 18

Step 18
Place the pan with Italian eggplant parmigiana in the oven preheated to 180°C for 5-10 minutes until the cheese melts. When serving, pour a little sauce onto a plate and place the eggplant on top. Sprinkle the remaining Parmesan cheese on top.

Additional rubrics

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