Name: Italian Eggplant Parmesan Boats (Low-Carb, High-Protein)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1 tbsp olive oil; 1 lb lean ground turkey; 3 garlic cloves, minced; 1 (14 oz) can crushed tomatoes (no sugar added); 1 tsp dried Italian herbs (basil, oregano, thyme); 1/2 tsp crushed red pepper flakes (optional); 1/2 cup part-skim ricotta cheese; 1/2 cup shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan cheese; Salt and pepper, to taste; 2 tbsp chopped fresh parsley (for garnish)

Italian Eggplant Parmesan Boats (Low-Carb, High-Protein)

WholesomeSpatula2628

These Italian Eggplant Parmesan Boats deliver classic comfort with a smart, modern twist. By roasting eggplant halves until just tender and filling them with a robust turkey-tomato mixture, you get a dish that’s both hearty and light on carbs. The blend of ricotta, mozzarella, and Parmesan creates a gooey, savory topping, while the turkey adds a protein punch to keep you satisfied. Using both the eggplant shells and their savory flesh boosts fiber and texture, and a strategic layer of Italian herbs ties all flavors together in true Italian fashion. This dish is perfect for busy weeknights and fits beautifully into a high-protein, high-fiber, low-carb lifestyle.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice eggplants in half lengthwise. Scoop out flesh, leaving a 1/2-inch shell. Chop the scooped-out eggplant flesh and set aside.
Brush eggplant shells with half the olive oil. Place cut-side up on the baking sheet and roast for 12 minutes, until just tender.
Meanwhile, heat remaining olive oil in a large skillet over medium heat. Add ground turkey and cook, breaking it up, until browned (5 minutes). Add garlic and chopped eggplant flesh; sauté 2 more minutes until fragrant and softened.
Stir in crushed tomatoes, Italian herbs, red pepper flakes, salt, and pepper. Simmer for 5-7 minutes, until thickened.
Remove eggplant shells from oven. Fill each with the turkey mixture. Dollop with ricotta, sprinkle with mozzarella and Parmesan. Return to oven and bake for 8-10 minutes, until cheese is melted and golden.
Garnish with fresh parsley. Serve hot.