Cheesy Chicken-Stuffed Eggplant Boats
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Servings: 4
Ingredients
- 2 large eggplants
- 2 tablespoons olive oil
- 1 lb (450 g) boneless chicken breast, diced small
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes or marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley or basil, chopped
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the eggplants in half lengthwise. Score the flesh lightly with a knife, being careful not to cut through the skin.
- Brush the eggplant halves with 1 tablespoon olive oil and place them cut-side up on the baking sheet.
- Bake for 18–20 minutes, until the flesh begins to soften.
- Meanwhile, heat the remaining olive oil in a skillet over medium-high heat.
- Add the diced chicken and cook for about 5–6 minutes, until lightly browned.
- Add the onion and garlic. Cook for another 2–3 minutes.
- Stir in the crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Simmer for 4–5 minutes.
- Remove the eggplants from the oven. Carefully scoop out some of the softened flesh, leaving enough around the edges to hold the shape.
- Chop the removed eggplant flesh and stir it into the chicken-tomato mixture.
- Spoon the filling generously back into each eggplant half.
- Sprinkle mozzarella and Parmesan over the top.
- Return to the oven and bake for another 12–15 minutes, until the cheese is melted and golden.
- For extra browning, broil for the final 1–2 minutes.
- Sprinkle with fresh parsley or basil before serving.
Tips
Use medium-to-large eggplants with firm, shiny skin. You can substitute ground chicken or turkey for diced chicken. For extra flavor, add red pepper flakes or a little chopped fresh basil to the tomato mixture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until hot and the cheese is melted again.
