Eggplant Parmesan Boats
featured in 5 Ultimate Italian Inspired Dishes
This hearty and satisfying pasta dish is made with roasted butternut squash, crispy bacon, and a creamy sauce.
Tasty Team
95% would make again
Total Time
56 minutes
56 min
Prep Time
15 minutes
15 min
Cook Time
41 minutes
41 min
Total Time
56 minutes
56 min
Prep Time
15 minutes
15 min
Cook Time
41 minutes
41 min
Ingredients
for 4 servings
- 2 medium eggplants
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
- ½ lb ground turkey (225 g)
- 1 onion, diced
- 2 cups marinara sauce (520 g)
- 2 cloves garlic, minced
- 1 cup shredded low-fat mozzarella (100 g)
- ½ cup grated parmesan cheese (55 g)
- fresh basil, for garnish
Nutrition Info
- Calories 315
- Fat 12g
- Carbs 37g
- Fiber 43g
- Sugar 14g
- Protein 18g
Estimated values based on one serving size.
Preparation
- Preheat oven to 400°F (200°C).
- Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.
- Chop the remaining eggplant and reserve.
- Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
- Bake for 10-15 minutes.
- Heat olive oil in medium skillet over medium heat.
- Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
- Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
- Add marinara sauce and cook for another 3-5 minutes.
- Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.
- Bake for 10-15 minutes, or until cheese is melted.
- Sprinkle with basil and serve.
- Enjoy!
- Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.
