Stuffed Eggplant Parmesan Boats

Preheat oven to 400°F. Cut eggplants in half lengthwise and score the flesh in a crosshatch pattern, leaving a 1/2-inch border around the edges.

Brush the cut sides generously with olive oil and season with salt and black pepper. Place cut-side up on a baking sheet.

Roast for 25 minutes until the flesh is tender and the tops are lightly golden. Remove from oven and let cool slightly.

While eggplant roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.

Add 2 cloves minced garlic and cook for 1 minute until fragrant. Push aromatics to the side and add ground beef to the skillet.

Brown the beef, breaking it apart with a wooden spoon, for 6-7 minutes. Drain excess fat if needed.

Transfer beef mixture to a large bowl. Add ricotta, breadcrumbs, and 1 cup mozzarella. Mix until well combined.

Preheat oven to 375°F. Scoop out the roasted eggplant flesh, leaving sturdy shells. Roughly chop the scooped flesh and fold it into the beef filling.

Spoon the beef filling generously into each eggplant shell, mounding slightly. Ladle tomato sauce over the top of each boat.

Sprinkle remaining 1 cup mozzarella over the sauce. Tuck fresh basil leaves around the boats.

Bake for 20-25 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving with extra basil garnish.