Protein Eggplant Pizza Boats (Print Version)

Eggplant boats filled with protein and topped with pizza flavors deliver a hearty, satisfying dinner.

# Components:

→ Eggplants

01 - 2 large eggplants, halved lengthwise
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Black pepper, to taste

→ Protein Filling

05 - 1 cup cooked lentils (or cooked quinoa or shredded cooked chicken for a non-vegetarian variation)
06 - 1/2 cup low-fat cottage cheese (or ricotta cheese)
07 - 1/2 cup finely chopped red bell pepper
08 - 1/4 cup finely chopped red onion
09 - 2 cloves garlic, minced
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - 1/4 teaspoon chili flakes, optional

→ Toppings

13 - 1/2 cup pizza sauce or marinara sauce
14 - 1 cup shredded part-skim mozzarella cheese
15 - 10 slices turkey pepperoni or vegetarian pepperoni, optional
16 - 2 tablespoons grated Parmesan cheese
17 - Fresh basil leaves, for garnish

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Brush cut sides of eggplant halves with olive oil, then season with salt and black pepper. Arrange cut-side down on the baking sheet and roast for 20 minutes, until just tender.
03 - While eggplants roast, combine cooked lentils, cottage cheese, red bell pepper, red onion, minced garlic, oregano, basil, and chili flakes in a mixing bowl. Stir until evenly combined.
04 - Remove eggplants from oven. Carefully scoop out some of the flesh, leaving a 1/2-inch border to form boats. Chop the scooped-out flesh and stir it into the protein filling.
05 - Arrange eggplant halves cut-side up. Spoon the protein mixture into each boat. Spread pizza sauce evenly over each, then top with shredded mozzarella, pepperoni slices (if using), and finish with grated Parmesan.
06 - Return filled eggplants to the oven and bake for 10 to 12 minutes, until cheese is melted and lightly golden.
07 - Remove from oven. Garnish with fresh basil leaves and serve hot.

# Expert Advice:

01 -
  • High in protein and low in carbs for a filling main course
  • Naturally gluten-free and easily adapted for vegan diets
  • Quick prep with simple steps and just one baking sheet to clean
  • Classic pizza flavors with a healthy twist
02 -
  • Each portion is packed with seventeen grams of protein from lentils and cheese
  • This recipe freezes beautifully for future lunches or busy weeknights
  • Easy to double or halve to suit your crowd or meal prep needs
03 -
  • Let the eggplants cool slightly before scooping so you do not tear the skins
  • Baking the cheese-topped boats just until golden ensures the filling stays moist and the mozzarella gets deliciously bubbly For best results always use freshly grated cheese instead of pre-shredded for superior melt and flavor

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