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a healthier take on eggplant parmesan. These stuffed eggplant parmesan boats are overflowing with a thick and hearty ground turkey meat sauce for a low carb dinner favorite! via

Stuffed Eggplant Parmesan Boats

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 4 servings 1x


  • 2 eggplant (halved)
  • 1 lb. lean ground turkey
  • 1 cup tomato sauce
  • 1 yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 2 carrots (finely chopped)
  • 1 tablespoon dry italian herbs
  • 1 teaspoon fennel seeds
  • 1/4 cup shredded parmesan cheese
  • salt and pepper to taste


  1. Preheat oven to 300. Cut the eggplant in half lengthwise and use a spoon to scoop out some of the flesh, chop it up and set aside (it’s going in the sauce). Place the eggplant halves in a baking dish.
  2. In a large skillet add in some oil, and add in your ground turkey to brown. When its almost cooked through add in your chopped onions, garlic, carrots, and the chopped eggplant you scooped out. Cook for about 5 more minutes.
  3. Add in seasonings and 1 cup of your favorite tomato sauce. Cook for another 5 minutes.Turn off the heat and using a spoon to scoop meat mixture into the eggplant boats.
  4. Cover the baking dish with tinfoil and put it in oven for 30-45 minutes or until eggplant is cooked through. Remove the tinfoil and add parmesan cheese on top and put under the broiler for a few minutes to melt. Enjoy!
  • Category: Main Dish
  • Cuisine: Italian
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