Baked Eggplant Boats with Mozzarella and Basil

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted eggplant halves filled with a savory tomato sauce, melted mozzarella, and fresh basil for a satisfying low-carb keto dinner. This Mediterranean-inspired keto recipe (vegetarian), ready in about 45 minutes, pairs large eggplants, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving

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Ingredients

2 large eggplants
3 tbsp olive oil
3, minced garlic cloves
1 cup canned crushed tomatoes
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 cup, shredded mozzarella cheese
1/4 cup, chopped fresh basil leaves
2 tbsp, grated parmesan cheese

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Instructions

Step 1: Preheat oven to 400°F (200°C). Cut 2 large eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell.
Step 2: Chop the scooped-out eggplant flesh into small pieces and set aside.
Step 3: Heat 2 tbsp olive oil in a skillet over medium heat, add 3 minced garlic cloves and sauté for 1 minute until fragrant.
Step 4: Add the chopped eggplant flesh, 1 cup canned crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper; cook for 8-10 minutes until mixture thickens and eggplant softens.
Step 5: Brush the eggplant shells with remaining 1 tbsp olive oil and place on a baking sheet.
Step 6: Spoon the tomato-eggplant mixture evenly into each eggplant shell.
Step 7: Top each stuffed eggplant with 1/4 cup shredded mozzarella cheese and sprinkle with 2 tbsp grated parmesan cheese.
Step 8: Bake in the preheated oven for 20 minutes until cheese is melted and golden.
Step 9: Remove from oven and garnish with 1/4 cup chopped fresh basil leaves before serving warm.