I know Valentine's Day is around the corner, and this year I'm ready to celebrate at home with a comforting meal. I decided to recreate one of my all-time favorite meals for the occasion. And now I'm in love with these Eggplant Parmesan Boats. I baked the eggplant in the oven until it was creamy and delicious. I then topped each half with mounds of meaty sauce and a shower of grated mozzarella. I popped them back in the oven until the cheese became melty, gooey, and luscious. This is pure comfort food that is a perfect way to celebrate with those you love.
Ingredients for Eggplant Parmesan Boats:
4 servings
2 eggplants, 3/4 pound each, halved
olive oil
1 1/3 cups shredded mozzarella
1 pound ground beef
40 ounces prepared tomato sauce
1 cup diced onion
3 cloves garlic, minced
3/4 teaspoon smoked paprika
kosher salt
black pepper
Note: There is enough sauce to prepare four eggplants instead of two if you have a bigger family. If not, the sauce is delicious on pasta and freezes well.
Time-Saving Tip: Prepare the sauce up to a day before assembling the eggplant.
Let's see what we need.
We're ready to cook.
Brush the flesh side of each half of the eggplant with oil. Sprinkle with salt and pepper. Transfer to a parchment line sheet pan, flesh side down. Bake in a preheated 425-degree oven for 15-20 minutes until tender.
Pour a tablespoon of oil into a non-stick pan. Add the diced onion and saute for 5-6 minutes until tender but not brown.
Add the meat, garlic, paprika, 1/4 teaspoon salt, and a 1/4 teaspoon pepper. Saute until the meat is no longer pink.
Stir in the sauce. Bring to a simmer and cook for 15 -20 minutes until the meat is tender and the sauce has thickened a little.
Turn the eggplant pieces over. Coat each half with 1/2 cup of the sauce mixture and sprinkle each one with 1/3 cup of mozzarella. Bake in a preheated 425-degree oven until the cheese is melted and the sauce is hot.
They're ready! Eggplant Parmesan Boats are so delicious and so simple to prepare. I love that the sauce can be made in advance which makes this such an easy meal to prepare.
Enjoy!
Eggplant Parmesan Boats:
4 servings
2 eggplants, 3/4 pound each, halved
olive oil
1 1/3 cups shredded mozzarella
1 pound ground beef
40 ounces prepared tomato sauce
1 cup diced onion
3 cloves garlic, minced
3/4 teaspoon smoked paprika
kosher salt
black pepper
Note: There is enough sauce to prepare four eggplants instead of two if you have a bigger family. If not, the sauce is delicious on pasta and freezes well.
Pour a tablespoon of oil into a non-stick pan. Add the diced onion and saute for 5-6 minutes until tender but not brown.
Add the meat, garlic, paprika, 1/4 teaspoon salt, and a 1/4 teaspoon pepper. Saute until the meat is no longer pink.
Stir in the sauce. Bring to a simmer and cook for 15 -20 minutes until the meat is tender and the sauce has thickened a little.
Turn the eggplant pieces over. Coat each half with 1/2 cup of the sauce mixture and sprinkle each one with 1/3 cup of mozzarella. Bake in a preheated 425-degree oven until the cheese is melted and the sauce is hot.
Time-Saving Tip: Prepare the sauce up to a day before assembling the eggplant.