Protein Eggplant Pizza Boats (Printer View)

Roasted eggplant stuffed with protein-rich filling, pizza sauce, and cheese, delivering maximum flavor in every bite.

# Components:

→ Eggplant Base

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 substitute with cooked quinoa or shredded cooked chicken
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

# Method:

01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Brush cut sides of each eggplant half with olive oil, season with salt and pepper, and arrange cut-side down on the prepared baking sheet. Roast for 20 minutes until just tender.
03 - While eggplants roast, combine cooked lentils, cottage cheese, chopped red bell pepper, red onion, minced garlic, dried oregano, dried basil, and chili flakes in a mixing bowl. Stir well to ensure even distribution.
04 - Remove eggplants from the oven. Using a spoon, carefully scoop out some of the flesh, leaving a 1/2-inch border to form a shell. Chop the scooped-out flesh and fold into the prepared filling.
05 - Turn eggplant halves cut-side up. Distribute protein filling evenly into each boat.
06 - Spoon pizza sauce or marinara sauce over the filling. Sprinkle with shredded mozzarella cheese. Top with pepperoni slices, if using. Dust each with grated Parmesan cheese.
07 - Return filled eggplant boats to the oven and bake for 10 to 12 minutes, or until cheese is bubbly and golden brown.
08 - Remove from oven, top each eggplant boat with fresh basil leaves, and serve immediately while hot.

# Expert Advice:

01 -
  • Uses only wholesome pantry staples for an easy meal
  • Ready in under an hour with minimal hands-on work
  • High-protein and vegetarian so everyone at the table feels satisfied
  • Loaded with bold pizza flavors but lighter than traditional pizza
  • Leftovers taste amazing and make a perfect lunch
02 -
  • High protein thanks to lentils and cheese
  • Completely gluten-free when you double-check sauce and toppings
  • Leftovers keep well so perfect for meal prep or next-day lunches
03 -
  • Always roast eggplant until just tender so the skin holds up but the flesh is still creamy inside
  • Using parchment paper makes cleanup a breeze especially with all the melted cheese
  • If you want extra browning try popping the boats under the broiler for the last minute but watch closely so the cheese does not burn

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