Eggplant is often underestimated in the kitchen, but when roasted and paired with savory vegetables, melty mozzarella, and bold herbs, it transforms into a dish that’s as hearty as it is flavorful. These Baked Eggplant Boats with Mozzarella, Tomato & Herbs are a wonderful vegetarian main or side dish that celebrates Mediterranean flavors with simplicity. Soft roasted eggplant halves are hollowed, filled with a fragrant mix of sautéed onions, peppers, tomato paste, herbs, and cheese, then topped with breadcrumbs and parsley for a lightly crisp finish.
Whether you’re cooking for a family dinner or prepping an elegant meatless dish for guests, these eggplant boats are satisfying, wholesome, and bursting with flavor.
Cooking Time
-
Preparation Time: 20 minutes
-
Cooking Time: 30 minutes
-
Total Time: 50 minutes
-
Yield: Serves 4
Ingredients
-
2 medium eggplants
-
Water, for soaking
-
1 tbsp salt (for soaking)
-
2–3 tbsp vegetable oil
-
1 onion, finely chopped
-
1 bell pepper, diced
-
1 tomato, chopped
-
100 g (3.5 oz) mozzarella cheese, shredded
-
Salt, to taste
-
Black pepper, to taste
-
½ tsp smoked paprika
-
½ tsp Provençal herbs or Italian seasoning
-
2 tbsp tomato paste
-
2 tbsp fresh parsley, chopped
-
2–3 tbsp breadcrumbs
Step-by-Step Cooking Directions
-
Prepare the Eggplants
Wash the eggplants and slice them in half lengthwise. Using a spoon, gently scoop out some of the flesh to create a hollow in each half. -
Soak the Eggplants
Fill a large bowl with water, add 1 tbsp salt, and submerge the eggplants for 15–20 minutes. This step helps reduce bitterness. -
Sauté the Vegetables
Heat 2–3 tablespoons of vegetable oil in a pan over medium heat. Add the chopped onion and cook until translucent. -
Add Bell Pepper and Tomato
Stir in the diced bell pepper and cook for about 2 minutes. Add the chopped tomato and cook for another 2–3 minutes until softened. -
Season the Mixture
Add the tomato paste, smoked paprika, Provençal herbs, salt, and black pepper. Cook for 2 more minutes to blend the flavors. -
Add Mozzarella and Parsley
Remove the pan from heat and stir in the shredded mozzarella cheese and half of the chopped parsley. -
Assemble the Eggplants
Remove the eggplants from the water and pat them dry. Drizzle a little vegetable oil into a baking dish. Arrange the eggplant halves cut-side up. -
Stuff the Eggplants
Spoon the cooked vegetable mixture into each eggplant half. Top each with a sprinkle of breadcrumbs and the remaining chopped parsley. -
Bake
Preheat the oven to 180°C (360°F). Bake the eggplant boats for 20 minutes or until golden on top and the eggplants are tender. -
Serve
Let cool slightly before serving. Garnish with additional herbs or grated cheese if desired.
Nutritional Information
(Per serving, based on 4 servings)
-
Calories: 210
-
Protein: 8g
-
Fat: 14g
-
Carbohydrates: 15g
-
Fiber: 5g
-
Sugar: 5g
-
Sodium: 420mg
-
Calcium: 120mg
-
Iron: 1.4mg
The Origins and Popularity of the Recipe
Stuffed eggplant dishes are prevalent across the Mediterranean, Middle East, and even parts of Asia. Known by names like Imam Bayildi in Turkey, Melanzane Ripiene in Italy, or Sheikh el Mahshi in the Levant, these recipes have evolved to include various meats, grains, and cheeses. This vegetarian variation emphasizes fresh, local ingredients and wholesome flavors, ideal for modern, health-conscious diets.
With the increasing popularity of plant-based meals, stuffed and baked eggplants have become a favorite among vegetarians and flexitarians alike. Their versatility, affordability, and aesthetic presentation make them a go-to dish in many cultures.
Reasons Why You’ll Love This Recipe
-
It’s Vegetarian: No meat, just veggies, herbs, and cheese.
-
Rich in Flavor: Layers of taste from sautéed vegetables and seasonings.
-
Great for Meal Prep: Make ahead and reheat beautifully.
-
Family-Friendly: Kids love the cheesy filling.
-
Customizable: You can swap in your favorite vegetables or cheeses.
Health Benefits
Eggplants are low in calories but high in fiber and antioxidants. They are a good source of vitamins like B1, B6, and potassium. Mozzarella adds protein and calcium. Overall, this dish supports heart health, digestion, and can fit into low-carb meal plans if breadcrumbs are minimized.
Serving Suggestions
-
Serve with a crisp green salad and lemon vinaigrette.
-
Pair with couscous or rice pilaf for a heartier meal.
-
Enjoy as a meatless main course or a savory side at gatherings.
-
Add a dollop of Greek yogurt or sour cream for a tangy contrast.
Common Mistakes to Avoid
-
Not soaking the eggplant: This step prevents bitterness.
-
Overstuffing: This can cause the filling to spill during baking.
-
Undercooking: Eggplants must be fully tender.
-
Skipping breadcrumbs: They create a pleasant texture contrast.
Pairing Recommendations
-
Drink: Try with a chilled glass of white wine or sparkling water with lemon.
-
Main Dish Pairing: Pair with baked fish, grilled chicken, or falafel.
-
Bread: Serve with warm pita or crusty whole grain bread.
Cooking Tips
-
Roast the eggplant halves briefly before filling to make them extra tender.
-
Add a handful of chopped olives or capers for a salty punch.
-
Use smoked mozzarella or gouda for a deeper flavor.
-
Double the filling and save for sandwich spreads or pasta toppings.
Similar Recipes to Try
-
Stuffed Bell Peppers with Quinoa and Cheese
-
Mediterranean Zucchini Boats
-
Greek Moussaka (Vegetarian Version)
-
Cheesy Baked Tomatoes with Herbs
-
Eggplant Parmesan Stacks
Variations to Try
-
Vegan: Omit cheese and add nutritional yeast or vegan mozzarella.
-
Spicy: Add a diced chili or cayenne pepper to the filling.
-
Meaty: Add ground beef, turkey, or sausage to the onion and pepper mix.
-
Grain-Filled: Mix in cooked rice or bulgur for added texture and satiety.
Ingredient Spotlight: Eggplant
Eggplants, also known as aubergines, are technically berries but treated as vegetables. Their spongy texture absorbs flavors like a dream. Available in various shapes and colors, the most common deep purple variety is rich in antioxidants, particularly nasunin, which supports brain health. It’s no wonder this veggie shines in cuisines from Italy to India.
Conclusion
These Baked Eggplant Boats with Mozzarella, Tomato & Herbs are a celebration of comforting ingredients and classic techniques. They’re beautiful to serve, easy to make, and packed with nutrients. Whether you’re new to cooking with eggplant or already a fan, this dish delivers every time. Pair it with a fresh side and your favorite drink, and you have a wholesome meal that’s both satisfying and special.
10 Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Simply replace the mozzarella with vegan cheese or use a mix of sautéed mushrooms and nutritional yeast for a cheesy umami taste.
2. Do I need to peel the eggplant?
Not at all. The skin becomes tender when baked and holds the shape of the boats.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
4. Can I freeze baked eggplants?
Yes. Once cooled, wrap individually and freeze for up to 2 months. Reheat from frozen in the oven.
5. What other cheeses can I use?
Try cheddar, gouda, feta, or even goat cheese for a tangy twist.
6. How do I keep the filling from becoming soggy?
Drain excess moisture from vegetables while cooking. You can also bake the eggplant shells for 10 minutes before filling.
7. Is this recipe gluten-free?
To make it gluten-free, use gluten-free breadcrumbs or omit them entirely.
8. Can I use tomato sauce instead of tomato paste?
Yes, but reduce the amount slightly and cook longer to evaporate excess moisture.
9. What herbs work well besides Provençal?
Try thyme, oregano, basil, or Italian seasoning.
10. Can I prepare this in advance?
Yes! Prepare the filling and eggplants, stuff them, and refrigerate. Bake when ready to serve.