Save These protein eggplant pizza boats are my weeknight answer to healthy cheesy comfort food with an Italian twist. Whether you want a meatless gluten-free main or just a clever way to get more veggies and protein this dish checks every box. Each eggplant half becomes a savory pizza-flavored vessel bubbling with cheese and bursting with color.
The first time I tried this my husband insisted we add it to our meal rotation. Even my picky teen called it a keeper after just one bite.
Ingredients
- Eggplants: Choose two large firm eggplants with smooth shiny skin for the best texture after roasting
- Olive oil: Opt for extra virgin for a deliciously rich taste and for brushing on the eggplant
- Salt and black pepper: For seasoning and highlighting all the flavors
- Cooked lentils: You can sub cooked quinoa or shredded chicken if preferred but lentils add an earthy hearty bite
- Low-fat cottage cheese: Creates richness and helps bind the filling while bumping up protein use ricotta for a creamier touch
- Red bell pepper: Finely chop for bright crunch and color select peppers with glossy skin
- Red onion: Adds mild sharpness go for fresh firm onions for the best flavor
- Garlic: Two cloves brings depth and classic Italian aroma mince it just before using for the strongest taste
- Dried oregano: Essential for Italian flavor go for organic if possible
- Dried basil: Provides fresh herbaceous notes
- Chili flakes: Optional but a pinch adds gentle heat and complexity
- Pizza sauce or marinara: Thick and flavorful is best buy a high-quality jar or use homemade if time allows
- Shredded mozzarella cheese: Melts beautifully and brings that iconic pizza stretch choose part-skim for lighter results
- Turkey pepperoni or vegetarian pepperoni: Optional for extra savory bite look for preservative-free brands
- Parmesan cheese: Just a sprinkle for salty finish buy a wedge and grate just before topping for sharpest flavor
- Fresh basil leaves: For garnish and a burst of color and freshness
Instructions
- Prep the Eggplant:
- Preheat your oven to 400 degrees Fahrenheit. Lay parchment paper over a baking sheet to prevent sticking. Carefully slice your eggplants lengthwise then use a brush or spoon to coat the cut sides with olive oil. Sprinkle with salt and pepper for even seasoning. Arrange them cut side down and roast for twenty minutes. This softens them just enough to hollow out for filling.
- Make the Protein Filling:
- While eggplants roast combine your cooked lentils cottage cheese bell pepper red onion garlic oregano basil and chili flakes in a large mixing bowl. Use a spoon to mix well ensuring every bite gets a bit of everything.
- Hollow and Mix the Boats:
- Remove the now-tender eggplants from the oven. While still warm but safe to handle gently scoop out the centers using a spoon. Leave a sturdy half-inch border along the edges and bottom so your boats hold up. Chop this flesh and add it straight to the protein filling. Mix again until fully combined.
- Stuff the Eggplants:
- Turn your hollowed eggplant halves over so the cut sides face up. Spoon generous amounts of the filling into each boat using the back of the spoon to press it in gently.
- Add Pizza Toppings:
- Evenly spoon pizza sauce or marinara over the stuffed boats covering most of the filling. Top with a thick sprinkle of shredded mozzarella. Add pepperoni slices if desired and finish with a light dusting of grated Parmesan.
- Bake Until Bubbling:
- Slide the stuffed boats back into your oven. This final bake takes about ten to twelve minutes. Watch for the cheese to turn golden and start to bubble which means everything is warmed through and ready.
- Garnish and Serve:
- Take out the baking sheet and top each pizza boat with fresh basil leaves for color and a hit of flavor. Serve hot while the cheese is melty.
Save Eggplant is my favorite part since it soaks up those savory pizza flavors and transforms into a creamy texture. My youngest always asks to help scoop the boats and sprinkle the cheese which makes dinner so much more memorable for our family.
Storage Tips
Store cooked pizza boats in an airtight container in the fridge for up to three days. Reheat in the oven or toaster oven to crisp the cheese again. You can also prep the filling a day ahead and refrigerate so assembly is quick after work.
Ingredient Substitutions
Swap cottage cheese for ricotta if you like things extra creamy. Use white beans or chickpeas instead of lentils if you have those on hand. For more veggies stir chopped spinach or mushrooms into the filling before stuffing.
Serving Suggestions
Pair with a big green salad or a side of roasted broccoli for a full meal. I like to slice a pizza boat into thick wedges so everyone gets a bit of crispy edge and gooey cheese. They are lovely served family-style straight from the tray.
Cultural and Seasonal Notes
Eggplant is celebrated in Mediterranean and Italian cuisine for its versatility and meaty texture. This recipe is my twist on classic eggplant parmesan and pizza joining two favorites in a lighter way. During summer local eggplant and fresh basil make this dish really shine. Swap in grilled zucchini boats when eggplant is out of season.
Save Try making smaller appetizer versions for parties or cool and freeze individual boats for quick meals anytime.
Cooking Guide
- → How do you prevent eggplants from becoming too watery?
Roast the eggplants cut-side down first to draw out excess moisture. Avoid overcooking so the flesh stays tender but not mushy.
- → Can I use different proteins in the filling?
Yes, you may use lentils, cooked quinoa, or shredded cooked chicken for variety, or swap in plant-based proteins like tofu or tempeh.
- → How do I make this fully vegan?
Use dairy-free cheeses and substitute cottage cheese with crumbled plant-based protein. Choose vegan pizza sauce as well.
- → What are some great side dishes to serve?
A fresh green salad, roasted vegetables, or a simple quinoa dish pair well for a balanced, wholesome meal.
- → Can these eggplant boats be prepared ahead?
You can roast and stuff the eggplants in advance. Add sauce and cheese when ready to bake for fresh results.
- → Is this dish suitable for gluten-free diets?
Yes, just ensure that your chosen pizza sauce and pepperoni options are certified gluten-free.