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 (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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

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.

Related recipes