Today’s recipe is super easy and delicious: Eggplant Boats Pizzaiola Style baked in the oven, a no-fuss and light recipe. A completely vegetarian dish perfect to offer to guests or family!
A perfect dish for the summer season and beyond, which can be enjoyed hot or at room temperature, although in the first case you can appreciate all its creaminess and melted cheese.
The preparation is very simple, and the result is truly appetizing and unique. If desired, they can also be served as a side dish but in smaller quantities.
The result will always be a great success. A dish to keep in mind, therefore, to bring eggplants, a very beloved vegetable, to the table in an even more tempting way.
I suggest using long eggplants, seedless and very sweet.
Only a few ingredients are needed, all treated with little fat, but the result is truly excellent and very good for everyone, even children, who will be enticed by the colorful appearance of the dish, making it even more appetizing.
Eggplant boats are stuffed with eggplant, tomato, mozzarella. A simple dish to prepare but truly delicious for many occasions and can be customized and enriched according to your tastes.
Besides basil, don’t forget the oregano, which gives the eggplants an incomparable aroma and taste.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 281.21 (Kcal)
- Carbohydrates 17.65 (g) of which sugars 6.51 (g)
- Proteins 13.90 (g)
- Fat 18.78 (g) of which saturated 8.07 (g)of which unsaturated 4.02 (g)
- Fibers 6.55 (g)
- Sodium 936.69 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Eggplant Boats Pizzaiola Style
- 4 eggplants
- 7 oz mozzarella (provola or a cheese of your choice)
- 8 cherry tomatoes
- 1 1/4 cups tomato sauce
- to taste dried oregano
- salt
- to taste extra virgin olive oil
- leaves basil
Tools
- Baking Pan
- Parchment Paper
Steps for Eggplant Boats Pizzaiola Style
First, wash the eggplants thoroughly, cut off the ends and dry them with a paper towel.
Cut them in half lengthwise, make crosshatch cuts on the flesh of each, sprinkle with salt and brush the surface with extra virgin olive oil.
Place them in a baking pan lined with parchment paper, skin side down.
Cook for 25/30 minutes at 350°F.
Meanwhile, in a bowl, season the tomato sauce with olive oil and salt.
Cut the mozzarella into pieces.
Wash and slice a few cherry tomatoes.
Now take the eggplants out of the oven.
Then, spread the tomato sauce over the surface of the eggplants, sprinkle with oregano and mozzarella, and place some sliced cherry tomatoes on each half. Bake for another 10 minutes or so.
Remove from the oven, let cool slightly, and serve.
Adding some basil leaves gives them an extra touch.
Delicious Eggplant Boats Pizzaiola Style!
Enjoy your meal.
Notes and Tips
There are different varieties characterized by different shapes, pulp, and colors: round and large (with elongated pulp and fewer seeds), elongated, small, violet (with spongier pulp), but also striped, sweet violet, and white.
Each has certain properties and is suitable for specific uses in the kitchen. For grilling and more classic preparations, I recommend the oval black or the sweet violet, for stuffing the round black, for frying the white, and so on.
The round lilac, instead, is the most suitable for eggplant parmesan, a great classic of Italian cuisine that I love!
You can store eggplants for 2-3 days in the refrigerator inside an airtight container. I advise against freezing them.
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