Marinara Stuffed Eggplant

Marinara Stuffed Eggplant


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Eggplant is great vegetarian dinner option. The perfectly portioned nature of this dish make serving a snap. These boats will soon become a dinnertime staple at your house.

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Time needed

20 min preparation + 50 min cooking

Serving Size / Yield

4 servings


  • 2 eggplants
  • ½ C. marinara sauce
  • 2 garlic cloves
  • 1 T. dried oregano
  • 1 T. fresh basil
  • 1 T. fresh parsley
  • ½ white onion
  • ½ tsp. salt
  • ½ tsp. pepper

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Preheat oven to 400 degrees. Cut eggplants in half lengthwise, salt, and place face down on a greased cooking sheet for 30 minutes. Let cool before scooping out inside of the eggplant boats and discarding the seeds.

Blend eggplant and minced garlic cloves until pureed. Mix the eggplant mixture with marinara sauce, oregano, basil, parsley, and chopped onion. Equally distribute the marinara into each eggplant boat and place back in the oven for 20 minutes.

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