Baked Eggplant Boats with Mozzarella and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (keto, vegetarian) ready in about 45 minutes pairs large eggplants, olive oil, minced 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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

Instructions

  1. 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.
  2. Step 2: Chop the scooped-out eggplant flesh into small pieces and set aside.
  3. 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.
  4. 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.
  5. Step 5: Brush the eggplant shells with remaining 1 tbsp olive oil and place on a baking sheet.
  6. Step 6: Spoon the tomato-eggplant mixture evenly into each eggplant shell.
  7. Step 7: Top each stuffed eggplant with 1/4 cup shredded mozzarella cheese and sprinkle with 2 tbsp grated parmesan cheese.
  8. Step 8: Bake in the preheated oven for 20 minutes until cheese is melted and golden.
  9. Step 9: Remove from oven and garnish with 1/4 cup chopped fresh basil leaves before serving warm.

Equipment for this recipe

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Frequently asked questions

How long does Baked Eggplant Boats with Mozzarella and Basil take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Eggplant Boats with Mozzarella and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggplants from drying out.

Can I substitute ingredients in Baked Eggplant Boats with Mozzarella and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Eggplant Boats with Mozzarella and Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Eggplant Boats with Mozzarella and Basil keto?

Yes — this recipe is tagged keto, vegetarian, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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