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Eggplant Parmesan Boats Recipe

A delicious vegan twist on the classic Eggplant Parmesan, served as boats.
Print Recipe
Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants
  • 1 cup marinara sauce
  • 1 cup vegan mozzarella cheese shredded
  • ¼ cup vegan parmesan cheese grated
  • 2 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out some of the flesh to create a boat shape.
  3. Brush the eggplant halves with olive oil and season with salt and pepper.
  4. Place the eggplant halves on a baking sheet and bake for 20 minutes.
  5. Remove from the oven and fill each eggplant half with marinara sauce, vegan mozzarella, and vegan parmesan.
  6. Sprinkle with dried oregano and basil.
  7. Return to the oven and bake for another 20 minutes, until the cheese is melted and bubbly.
  8. Serve hot and enjoy!

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 500mg | Fiber: 6g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg

Keywords

Eggplant, Parmesan, Vegan
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