Cheesy BBQ Baked Eggplant Boats Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider brushing the eggplant halves with a small amount of olive oil before the initial roasting phase to help achieve a better color.

If you find the eggplant is browning too quickly on the edges before the center is tender, you can loosely tent the baking sheet with aluminum foil for the first fifteen minutes of the roasting process to protect the outer skin.

If you prefer a more intense flavor, you can let the glazed eggplant sit for a few minutes after it comes out of the oven before adding the fresh parsley. This allows the sauce to settle into the fibers of the eggplant.

Always ensure the parsley is fresh and finely chopped, as this provides a necessary pop of color and a crisp, fresh contrast to the rich, heavy flavors of the BBQ sauce and melted cheese.

Variations

• Spicy BBQ Eggplant: Add a teaspoon of red pepper flakes or a dash of your favorite hot sauce to the BBQ glaze for a spicy kick that cuts through the richness of the cheese.
• Mediterranean Style: Replace the BBQ sauce with a spoonful of tomato-based marinara and add a sprinkle of dried oregano and garlic powder before topping with the mozzarella for a classic flavor combination.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 2 days.

Reheat

Reheat in a 350°F oven until warmed through and the cheese is bubbly.

Store any leftovers in an airtight container to keep them from drying out. Because of the cheese and sauce, the texture will be best if consumed within two days. Ensure the eggplant has cooled completely to room temperature before placing it in the refrigerator to prevent condensation from building up inside the container, which can lead to a soggy consistency upon reheating.

You can roast the eggplant halves ahead of time and store them in the refrigerator for up to one day. When you are ready to serve, simply brush them with the BBQ sauce, top with the cheese, and bake until heated through and the cheese is melted.

This method is excellent for reducing your active kitchen time during a busy weeknight, allowing you to enjoy a fresh, warm meal with minimal effort.

Serving ideas

Serve these eggplant boats warm, directly from the baking sheet or plated individually. They make an excellent main course when paired with a fresh side salad or some crusty bread to soak up any remaining BBQ sauce. Because they are quite rich, consider serving them alongside something light and acidic to balance the sweetness of the glaze and the saltiness of the melted mozzarella cheese.

For a more casual presentation, you can serve the boats on a large platter with extra fresh parsley scattered over the top. Since the eggplant is already portioned into halves, it is easy to serve one or two per person depending on the size of the eggplants used.

Ensure each serving gets a generous amount of the bubbly cheese and sauce, as these are the defining characteristics of this savory vegetable dish.

Frequently asked questions

Recipe card

Cheesy BBQ Baked Eggplant Boats

Prep 10 minCook 25 minRest 5 minTotal 40 minServes 4

Ingredients

• 2 large eggplants, halved lengthwise
• 1/2 cup BBQ sauce
• 1 cup shredded mozzarella cheese
• fresh parsley, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Slice each eggplant in half lengthwise. Using a knife, score the flesh of the eggplant in a crosshatch pattern to ensure even roasting. Place the halves on a baking sheet.
2. Roast the eggplant in the preheated oven for 20 minutes until the flesh is soft. Remove from the oven and brush the surface of each eggplant half generously with the BBQ sauce, ensuring it fills the scored cuts.
3. Sprinkle the shredded mozzarella cheese over the sauced eggplant halves. Return to the oven for 5 minutes or until the cheese is melted and bubbling with golden spots. Remove from the oven, garnish with fresh parsley, and serve warm.

Contains: milk

Estimated nutrition per serving

Calories

210

Protein

8 g

Carbohydrates

25 g

Fat

9 g

Fiber

8 g

Sugar

12 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.