Eggplant Boats with Mozzarella and Basil
Roasted eggplant halves become boats filled with a garlicky tomato sauce, topped with melted mozzarella, and finished with fresh basil for a simple vegetarian main.
These eggplant boats borrow the flavors of a good tomato and mozzarella sandwich and bake them right into the vegetable itself. Scooping the flesh out after the first roast leaves a shell sturdy enough to hold a generous amount of filling. Basil goes on at the very end so it stays bright green instead of wilting into the sauce.
Ingredients
Method
Tap a number to mark a step donePreheat the oven to 400F and halve the eggplants lengthwise.
Brush the cut sides with olive oil, season with salt, and roast cut side up for 20 minutes until the flesh is soft.
Scoop out most of the center flesh, leaving a sturdy boat-shaped shell, and chop the flesh finely.
Cook the garlic in olive oil over medium heat for 30 seconds, then stir in the chopped eggplant flesh, crushed tomatoes, and oregano, and simmer for 8 minutes.
Season the filling with salt and pepper, then spoon it back into the eggplant shells.
Sprinkle breadcrumbs over the tops for a little crunch, then lay slices of mozzarella over each boat.
Bake for 15 minutes until the cheese is melted and bubbling and the breadcrumbs are golden.
Scatter fresh basil leaves over the boats just before serving.
Kitchen note
Salt the eggplant flesh lightly after scooping and let it drain in a colander for a few minutes if it seems watery before adding it to the sauce.
