Save It A nutritious and high-protein twist on classic pizza, these roasted eggplant boats are topped with savory pizza flavors and melty cheese—perfect for a healthy, satisfying meal.
I first tried making pizza-stuffed eggplants on a busy weeknight when I wanted something hearty but nutritious. They were such a hit that they've become a staple whenever we crave pizza flavors in a lighter form.
Ingredients
- Eggplants: 2 large eggplants, halved lengthwise, 1 tablespoon olive oil, salt and black pepper to taste
- Protein Filling: 1 cup cooked lentils (or cooked quinoa or shredded cooked chicken, optional for non-vegetarian), 1/2 cup low-fat cottage cheese (or ricotta cheese), 1/2 cup finely chopped red bell pepper, 1/4 cup finely chopped red onion, 2 cloves garlic minced, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon chili flakes (optional)
- Toppings: 1/2 cup pizza sauce or marinara sauce, 1 cup shredded part-skim mozzarella cheese, 10 slices turkey pepperoni or vegetarian pepperoni (optional), 2 tablespoons grated Parmesan cheese, fresh basil leaves for garnish
Instructions
- Prep & Roasting Eggplants:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush eggplant halves with olive oil, season with salt and pepper. Place cut-side down; roast 20 minutes until just tender.
- Make Protein Filling:
- As eggplants roast, mix cooked lentils, cottage cheese, red bell pepper, red onion, garlic, oregano, basil, and chili flakes in a bowl until combined.
- Shape Boats & Fill:
- Remove eggplants and scoop out some flesh, leaving a 1/2-inch border. Chop scooped-out flesh, stir it into the protein filling.
- Assemble & Top:
- Turn eggplant halves cut-side up. Fill with protein mixture, spoon pizza sauce, top with mozzarella, pepperoni if using, and sprinkle Parmesan.
- Bake & Serve:
- Return to oven; bake 10–12 minutes until cheese melts and is golden. Garnish with fresh basil, serve hot.
Save It This is a frequent request when my family wants a satisfying but lighter take on pizza night. The kids love being able to customize their boats with extra veggies or cheese.
Required Tools
Baking sheet, parchment paper, sharp knife, mixing bowl, and spoon are all you'll need to throw together this simple main dish.
Allergen Information
This recipe contains dairy (cheese, cottage cheese, parmesan); optional pepperoni may have gluten, so check labels for gluten-free assurance. No eggs or nuts included.
Nutritional Information (per serving)
Each serving has about 265 calories, 11 g total fat, 25 g carbohydrates, and 17 g protein.
Save It Give this recipe a try when you want pizza flavor that fits any healthy, high-protein diet. Cleanup is a breeze, and each slice is packed with flavor.
Common Questions About Recipes
- → Can I use a different protein in the filling?
Yes, you can substitute cooked quinoa, shredded cooked chicken, or tofu to match your dietary preferences.
- → Are these suitable for gluten-free diets?
They are gluten-free if you select certified gluten-free pizza sauce and pepperoni. Always check product labels.
- → How do I make this vegan?
Use dairy-free cheese and replace cottage cheese with plant-based alternatives like tofu for a vegan version.
- → What side dishes pair well?
A fresh green salad or steamed vegetables complement the flavors and make the meal even more nutritious.
- → Can these be prepared ahead?
Eggplants can be roasted and filling mixed in advance. Assemble and bake just before serving for best texture.
- → How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days; reheat in the oven to preserve texture.