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keto cheesy eggplant boats

Keto Cheesy Eggplant Boats

These keto cheesy eggplant boats are warm, filling, and full of flavor. Roasted eggplant is stuffed with a rich meat and tomato filling, then topped with melted mozzarella and parmesan. Comfort food made simple and low carb.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • ½ pound ground beef or Italian sausage
  • 1 cup crushed tomatoes or sugar-free marinara
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Black pepper to taste
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • Fresh basil optional, for garnish

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Cut the eggplants in half lengthwise.
  3. Scoop out the center flesh, leaving a thick shell. Chop the scooped flesh.
  4. Brush eggplant shells with olive oil. Lightly season with salt.
  5. Place shells cut-side up on a baking tray. Bake for 15 minutes.
  6. Heat a pan over medium heat. Add olive oil, onion, and garlic.
  7. Cook until soft and fragrant, about 3 minutes.
  8. Add ground meat. Cook until browned.
  9. Stir in chopped eggplant flesh, tomatoes, Italian seasoning, salt, and pepper.
  10. Cook until thick and well combined, about 5–7 minutes.
  11. Remove eggplant shells from oven. Fill them with the meat mixture.
  12. Top with mozzarella and parmesan cheese.
  13. Bake for another 15–20 minutes until cheese is melted and golden.
  14. Let rest for 5 minutes. Garnish with basil if using. Serve warm.

Notes

  • For a vegetarian version, replace meat with mushrooms or spinach.
  • Always pre-bake the eggplant shells to avoid soggy results.
  • Freshly shredded cheese melts better than packaged cheese.
  • Leftovers keep well in the fridge for up to four days.