Stuffed, Baked Eggplant Boats

Serves 4


Made with Ugly Sauce


2 1/2 cups Ugly Sauce, divided

2 medium eggplants, halved

1 tbsp. extra-virgin olive oil

1 medium onion, chopped

1 tsp. dried wild oregano

sea salt

2 cloves garlic, minced

1 large egg, lightly beaten

2 1/2 c. fresh unsalted mozzarella, chopped

1/4 c. freshly grated Pecorino Romano

1/4 c. Italian bread crumbs

Freshly basil, sliced for garnish

Photo by Delish

Photo by Delish


Preheat oven to 350°. Spread 1 cup of Ugly Sauce over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.

In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano and salt. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.

Transfer mixture to a bowl and add 1 cup chopped mozzarella and remaining 1 - 1/2 cup Ugly Sauce. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Pecorino and bread crumbs.

Bake until eggplants are tender and cheese is golden, about 50 minutes.

Garnish with fresh basil before serving.