Servings: 4 person
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  • 12 ounces tomato sauce divided
  • 2 medium eggplants halved
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 teaspoon dried oregano
  • 2 cloves garlic minced
  • ¾ lb. chopped fresh plum tomatoes
  • 1 large egg beaten
  • 2 1/2 cups shredded mozzarella divided
  • 1 cup freshly grated Parmesan
  • 1/4 cup Italian bread crumbs
  • 1/4 cup fresh basil


  • Preheat oven to 350°. Spread about 1 cup tomato sauce in the bottom of a medium baking dish.
  • Using a spoon, hollow out the eggplants leaving about a 1/2” thick border around skin to create a boat. Roughly chop scooped out eggplant. Place eggplant boats on prepared baking dish.
  • In a large skillet over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes.
  • Stir in chopped eggplant and season with oregano, salt and pepper. Cook, stirring often, until the eggplant is golden, about 3-5 minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to a bowl.
  • To the bowl with the eggplant mixture, add chopped tomatoes, egg, 1 1/2 cups shredded mozzarella, and 1/2 cup tomato sauce. Mix until just combined. Scoop mixture into eggplant boats.
  • Top with the remaining cup of mozzarella cheese, Top with 1 1 cup of Parmesan and the bread crumbs.
  • Bake until the eggplants are tender and the cheese has melted, about 40 minutes. Just before the eggplants are done, slice the basil into thin strips (this is called a chiffonade)
  • Garnish eggplants with basil and serve


Calories: 460 kcal | Carbohydrates: 25 g