Ingredients:

  • 2 large globus eggplants (aubergines), about 700g total
  • 2 tsp (10g) kosher salt (for sweating)
  • 3 Tbsp (45ml) extra virgin olive oil, divided
  • ½ tsp freshly cracked black pepper
  • 2 Tbsp (30ml) extra virgin olive oil (for sautéing)
  • 1 medium (100g) yellow onion, finely diced
  • 2 cloves garlic, minced
  • 250g (9 oz) whole milk ricotta cheese, drained if watery
  • 100g (3.5 oz) freshly grated Parmesan cheese, plus extra for topping
  • 50g (½ cup) plain breadcrumbs (Panko or standard)
  • 1 large egg, lightly beaten
  • ¼ cup (8g) fresh basil, chiffonade (thinly sliced)
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 cups (475ml) high-quality canned crushed tomatoes (Passata)
  • 1 Tbsp (15ml) extra virgin olive oil (for layering)
  • 200g (7 oz) low-moisture mozzarella cheese, shredded or sliced thinly
  • 2 Tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise. Use a small spoon to carefully scoop out the flesh, leaving a ½ inch border on the skin. Keep the scooped-out flesh.
  2. Place the eggplant shells cut-side up on a baking sheet. Sprinkle generously with kosher salt and let them sit for 15-20 minutes. This draws out excess moisture.
  3. Wipe the liquid and excess salt from the eggplant shells with a paper towel. Brush the insides with 1 Tbsp of olive oil. Place cut-side down on the baking sheet and roast for 15 minutes until slightly tender but still holding their shape. Set aside.
  4. Finely chop the reserved eggplant flesh. Heat 2 Tbsp of olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the chopped eggplant flesh to the skillet. Cook, stirring often, until all moisture has evaporated and the flesh is softened and golden brown (about 8–10 minutes). Remove from heat and let cool slightly.
  6. In a large mixing bowl, combine the cooled eggplant mixture, ricotta, grated Parmesan, beaten egg, breadcrumbs, basil, dried oregano, and salt and pepper. Mix thoroughly until cohesive.
  7. Pour about half of the crushed tomatoes (passata) into the bottom of the prepared baking dish. Spread evenly.
  8. Place the partially roasted eggplant shells, cut-side up, into the sauced baking dish. Generously spoon the filling mixture into each shell, mounding it slightly.
  9. Spoon the remaining crushed tomatoes evenly over the stuffed eggplants. Distribute the shredded mozzarella and a final light dusting of Parmesan over the tops. Drizzle with the final 1 Tbsp of olive oil.
  10. Bake for 30–35 minutes, or until the eggplant is fork-tender, and the mozzarella is melted, golden brown, and bubbling heartily.
  11. Let the boats rest in the pan for 5 minutes after removing them from the oven. Garnish generously with fresh parsley and serve immediately.