Recipe For Eggplant Parmesan Boats From The Kitchen

Cut cross hatches into the eggplant and cut 1 4 inch around the outside to make scooping out the inside easier.

Recipe for eggplant parmesan boats from the kitchen. Brush the scooped out eggplants with olive oil sprinkle with salt and pepper. Line a baking sheet with parchment paper. Bake cutside up until tender about 25 minutes.

If the eggplant shells won t stand upright cut a small slice from the bottom to give them a small flat area to stabilize them. You can skip pre baking the eggplant shells and fill the raw eggplant with the sauce and bake at 350f covered in foil until the eggplant. Scroll for more content.

Step 1 preheat the oven to 425 degrees f. Top eggplants with marinara panko mixture and mozzarella. Bake in the preheated 400º f oven for 10 15 minutes or until the cheese has melted and the sauce is bubbling.

Broil until browned in spots about 2 minutes. In small bowl mix panko with parmesan. Place the eggplant shells in a baking dish.

Garnish with fresh basil and serve. Step 2 halve the eggplant then use a paring knife to cut vertical and horizontal slits into the flesh about 3. Preheat oven to 400 f 200 c.

Mix panko and parmesan in a small bowl. Fill them with the sauce top with panko mixture and mozzarella. Slice eggplants lengthwise about 3 4 of the way through.