Save These protein eggplant pizza boats bring all the pizza vibes you crave with a nutritious spin thanks to hearty fillings, tangy sauce, and perfectly roasted eggplant. They are my go-to for weeknights when I want comfort food but still need plenty of wholesome protein on my plate.
I first made these for a family pizza night when we wanted something lighter and packed with veggies. Now, my friends always ask for the recipe whenever they come for dinner.
Ingredients
- Eggplants: The base for our pizza boats Select ones that are heavy for their size and with shiny skins for best flavor
- Olive oil: Helps with roasting and browning Use extra virgin for the richest taste
- Salt and black pepper: Essential for seasoning and bringing out natural flavors Use sea salt or kosher salt for best results
- Cooked lentils: Give a protein boost and hearty texture Choose brown or green lentils that hold their shape
- Low-fat cottage cheese: Creamy moisture and extra protein Look for small curd and no added flavors
- Red bell pepper: Adds sweetness and color Pick ones with vibrant skin and no soft spots
- Red onion: Brings mild sharpness and depth Choose a firm onion for best flavor release
- Garlic: Punchy aroma and traditional Italian note Use fresh cloves for best taste
- Dried oregano: Signature pizza seasoning Use a fresh jar for strong aroma
- Dried basil: Sweet undertone for a pizza feel Choose one with rich green color
- Chili flakes: Optional heat Use sparingly if sensitive to spice
- Pizza sauce: Tangy, herby base Look for brands with minimal sugar and bright tomato flavor
- Shredded part-skim mozzarella cheese: Melty cheesy topping Grate your own fresh for best melt
- Pepperoni or vegetarian pepperoni: Gives pizza authenticity Choose turkey or plant-based as you prefer
- Grated Parmesan cheese: Savory finish and deeper flavor Buy a block and grate for freshness
- Fresh basil leaves: Classic garnish Pick leaves just before serving for best aroma
Instructions
- Preheat and Prep Oven:
- Turn on your oven to four hundred degrees Fahrenheit Arrange a sheet of parchment paper on your baking tray so the eggplants do not stick during roasting
- Roast Eggplant Halves:
- Brush the cut sides of your eggplant with olive oil then sprinkle with salt and pepper Place the halves cut side down on the tray Roast for about twenty minutes until the flesh is fork tender but still holds its shape This brings out a pleasant sweetness and softens the interior
- Mix Protein Filling:
- While the eggplants are roasting combine lentils cottage cheese red bell pepper onion garlic oregano basil and chili flakes in a large bowl Stir thoroughly so every bite is flavorful
- Scoop and Chop:
- After roasting scoop out some of the tender eggplant flesh with a spoon Be gentle so the skins remain sturdy enough to hold the filling Chop up this scooped flesh and mix it into your protein filling for added richness and no waste
- Stuff the Boats:
- Flip your hollowed eggplant skins so the cut side is up Spoon the hearty protein mixture into each one pressing gently to fill every corner for maximum flavor
- Add Sauce and Toppings:
- Spoon a generous layer of pizza sauce over each filled eggplant Then scatter mozzarella cheese on top Add pepperoni slices if using and finish with a sprinkle of Parmesan cheese For a golden bubbly crust distribute cheese evenly to the edges
- Final Bake:
- Slide the tray back into the oven and bake for about ten to twelve minutes Cheese should be golden and bubbling This gives that classic pizza look and taste
- Finish and Serve:
- Remove the tray from the oven Garnish hot eggplant boats with torn fresh basil leaves Serve immediately while cheese is still melty and fragrant
Save Growing up, eggplant was a staple in our kitchen during summer months I love its versatility and how it takes on all the delicious flavors of garlic and herbs My kids now call these pizza boats their favorite veggie dinner
Storage Tips
Store cooled leftovers in an airtight container in the refrigerator for up to three days Make sure to separate any fresh basil before storing so it stays vibrant To reheat warm in a preheated oven at three hundred fifty degrees Fahrenheit until hot and bubbly
Ingredient Substitutions
Use cooked quinoa or shredded cooked chicken in place of lentils for another protein boost If you prefer a vegan option choose plant-based cottage cheese and mozzarella For a nutty richness add finely chopped walnuts or sunflower seeds to the filling
Serving Suggestions
Plate each eggplant boat with a simple green salad or garlic bread for a heartier meal These also work wonderfully as an appetizer for gatherings or sliced into small pieces for a fun party platter If serving to kids let them sprinkle on their favorite toppings before baking
Cultural and Seasonal Context
Eggplant is widely used throughout Italian cuisine and makes a healthy alternative to pizza crust Summer harvest eggplants are at their peak for both flavor and tenderness These pizza boats are perfect for garden months or any time you are craving comfort with a Mediterranean vibe
Seasonal Adaptations
In winter swap bell pepper for finely diced carrots or mushrooms Try adding winter greens like spinach to the filling for added color and nutrition If tomatoes are in season use fresh crushed tomatoes for an even brighter sauce
Success Stories
I made these for a potluck and they disappeared in minutes My neighbor asked for the recipe and now keeps them on rotation for her family as a meatless weeknight dinner
Freezer Meal Conversion
Allow eggplant boats to cool completely before wrapping individually in foil Place in a freezer bag and freeze for up to two months Reheat from frozen at three hundred seventy five degrees Fahrenheit until piping hot throughout
Save Serve these pizza boats piping hot for the ultimate comfort food moment Your whole family will keep coming back for more
Recipe FAQ
- → What protein options can be used?
You can use cooked lentils, quinoa, or shredded chicken for the filling. For plant-based, stick with lentils or tofu.
- → How do you make eggplant boats tender?
Roast the halved eggplants cut-side down until just tender before scooping out some flesh to create boats.
- → Are these suitable for gluten-free diets?
Yes, use gluten-free pizza sauce and pepperoni to ensure the dish remains gluten-free.
- → How can I make this dish vegan?
Use dairy-free cheese and replace cottage cheese with plant-based protein like tofu. Skip Parmesan or substitute vegan cheese.
- → What sides pair well with these boats?
A fresh green salad, steamed veggies, or roasted potatoes complement the meal well.
- → Can I add other vegetables to the filling?
Yes, chopped spinach, mushrooms, or zucchini can add variety and boost flavor and nutrition.