Ingredients:

  • 2 large Italian eggplants, halved lengthwise
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 2 cups scooped-out eggplant flesh, finely diced
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup yellow onion, finely diced
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 1/2 cups marinara sauce
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Score the flesh of the halved eggplants in a diamond pattern, sprinkle generously with salt, and let sit for 30 minutes. Pat dry with paper towels.
  2. Scoop out the center of the eggplants, leaving a 1/4 inch wall around the edges to create a boat, and reserve the flesh.
  3. Brush the eggplant boats with olive oil and roast at 400°F (200°C) for 15 minutes until they begin to soften and turn golden.
  4. Melt 2 tbsp butter in a skillet over medium heat. Add the diced eggplant flesh, onion, and garlic, sautéing until the eggplant is velvety and mahogany-colored.
  5. Remove the sautéed mixture from heat and fold in the ricotta, half of the mozzarella, and half of the Parmesan. Stir in oregano and red pepper flakes.
  6. Spoon 2 tbsp of marinara into the bottom of each pre-roasted eggplant boat.
  7. Fill the boats with the cheese and eggplant mixture.
  8. Top with the remaining marinara sauce, the rest of the mozzarella and Parmesan, and a mixture of Panko breadcrumbs and melted butter.
  9. Bake until bubbly and finish under the broiler to create a golden, shattering crust. Garnish with chopped fresh parsley.