Cheesy Eggplant Boats Recipe | Baked Eggplant | Best Stuffed Eggplant | Vito’s Italian Cucina

Introducing Eggplant Boats, aka Cucina Cruise! This innovative Italian recipe is a game-changer, and our Italian chef, Vito, is excited to share his secrets with you. In this video, you’ll learn how to make delicious eggplant boats with cheese, a perfect vegan option for those looking for a meat-free Italian dish. From preparation to presentation, we’ll take you on a culinary cruise through the flavors of Italy. So, sit back, relax, and get ready to indulge in the rich flavors of Italian food. New Italian food videos and recipes every week, so be sure to subscribe to our Italian Food Channel for more Cucina Cruise adventures!

Eggplant Boats aka Cucina Cruise
*Ingredients:
*1 eggplant or more
*1 lb. Ground beef
*Italian Parsley
*4 to 5 cloves garlic
*2 Shallots or white onion
*Italian seasoning
*Tomatoes
*Salt & Pepper
*Burrata Cheese
*Parmesan Cheese
*Italian Breadcrumbs
*Olive Oil
*Butter
*Parchment paper
*Baking pan

Steps:
1. Chop Italian Parsley, Garlic, Shallots, Tomatoes
2. Place in frying pan olive oil, a little garlic and a little butter and saute
3. Then pour the chopped tomatoes and saute with a lid until cooked
4. In another frying pan place ground beef and cook halfway then add in the
5. chopped items garlic parsley shallots Italian seasoning and a little salt & pepper
and stir until all is cooked.

The Eggplant:
1. Slice eggplant in half the long way
2. Then score the eggplant cris crossed & spread on olive oil and salt & pepper
3. Next place face down on baking pan covered with parchment paper
4. And bake for 40 to 45 mins in the oven at 400 degrees.
5. After it’s baked, turn over and press down on the eggplant meat until it’s shaped like a boat
6. Then fill the boat with the seasoned ground beef some remaining juice from the cooked tomatoes
7. Then add the tomatoes and the burrata cheese, sprinkling on the breadcrumbs and finally

The Italian parsley.
1. Place back into oven and bake for another 20 mins or so at 400 degrees
2. Remove and enjoy!
3. Please be careful; the eggplant retains its heat for a long while.

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Ciao. This is Veto from Veto’s Italian COA. Wow, another good show for you today. I sure hope that you join us. We just had 40,000 subscriptions. I want to thank everybody for that. All of that really helps and all the likes. Thank you so much for be being part of the family as this is great. So, today what we’re going to do is we’re going to use an eggplant today which was uh called a melanzand in Italian. Melanzand. And what we’re going to be doing is we’re going to be making uh what I like to say is an eggplant boat. It’s going to be filled with a bunch of nice great things that you’re going to love. Uh but uh I’m going to tell you about everything that’s right here, but I like to call it more of a cruise. Yeah. An eggplant cruise. In fact, it’s a cooa cruise. Yeah. Gucca cruise with a melanzana. See? Okay. Come on over. I’m going to show you what we got going. Of course, you see the melanzana. And then right here, I have a a baking pan with some parchment paper. And then I have some oolio diva olive oil. And then we have some salai, some pepe. And then what I did was prior to this, I chopped up some uh Italian parsley, some prey molo, right? And then I also chopped up uh some shallots. And you could also use onions, but I uh chopped up shallots. And that is scalono. There it is. Scalono. And uh then I also chopped up some io. What’s io? Remember that if you’ve been watching, hope you’re learning a little Italian along with me. Garlic. And then I also have pomodoro. What’s pomodoro? Tomatoes. That’s right. Anyway, I fried all that stuff up. Uh I put it all together. And I have ground beef. And ground beef is going to go in here. You know what I mean? And you’re going to love it because I have everything mixed up. and you’re going to see how I put it together over at the stove top. But for right now, I’m going to go ahead and slice up the melanzana. And then we’re going to score it. Put some put some olive oil, some ooliva, a little bit of salt and pepper, and put it in the oven for 400° for about 40 to 45 minutes. And it’s going to be face down on parchment paper. Let’s go. [Music] Okay. So, we’re finished with that. So, now what I’m going to do is I’m going to get some oolio de leiva, some olive oil. Simply just go ahead and put it down just like so. Just like so. And then what I’m going to do is just kind of open it up just a little bit. A little bit like this. See? Open it up just a little bit. And then I’m going to rub it in right there. Yeah. Then I’m going to get my salt. Little bit of salt. Little bit salt. And then I’m going to get my pepper, my pepe. Guess what I’m going to do? See it? Right down on the parchment paper. Just like so. Here we go. 400°. Uh 40 to 45 minutes is going to be so beautiful. You’re going to love it. And then I’ll tell you to do after that. Put her in there just like so. Close it. like they say in Vegas. Okay, it’s been about 40 minutes at about 400 degrees. It’s ready to go. I’m going to bring it back over to the island. Then we’re going to go ahead and dress it up for you. Oo, gorgeous, huh? Look at that. Look at that. Pan’s really hot. Okay, there we go. They’re going to go back in the oven, by the way. So, let’s go ahead and turn these over. Take a look at that. Oh, goodness gracious here. What we’re going to do is we’re going to make it into the cooa cruise by pushing down like this. See? Just like that. Look at that. That’s the cooa cruise, baby. That becomes the boat. We’ll do that to this one. Oh my god. Look at that deliciousness in there. Oh my goodness, that eggplant, the melon. Okay, so now what I’m going to do is I’ll put this down right now. And uh what I got here is a I got a little bit of parmesan cheese. Okay, I have some pan gurat. Okay, some right here. Pan gurat. Don’t mind that beep. That’s the oven going off. And then of course we have some preimolo, the parsley. That’s right. And then over here, of course, we have the bara cheese. That’s bara. Oo, I love it. It’s got a milky inside. You love that. And then we have the pomodoro that I stewed up over there uh on the stove top with some great bits of Io. What’s io? Garlic. Yeah. And then in this pan down here, look at this. There’s that beautiful mixture. Look at that blend. Presolo io. Oo. Salt, pepper, maron. Okay, I’m going to put this over here. Okay. And I’m going to put this one over there. You stay with me here. And we’re going to go ahead and uh dress this up now. Okay, guys. So, stay with me. I’ll go ahead and get some ground beef first. Just like so. Okay. And we’re going to go ahead and put it in here. Remember, this is really hot. Okay. So, we’ll put the ground beef in just like that. Maybe a little bit more. Just like this. One more little piece right there. I love that. Okay, now what I’m going to do is I’m going to come over and get a little bit of our bombadora juice. You see it? Just a little bit. And we’re going tohead and dress it just like so. Look at that. Just a little bit. You don’t want to soak it too much because remember that eggplant melon has a has water also. So, we don’t want to get it too wet, but we want to have it nice and pretty and give it all this nice flavor. Nice flavor, right? That’s good. Okay, now I’m going to get some pomodoro. Look at the pomodoro. And I noticed some wetness there, but we’re going to go and put that on top. Just like so. Look at that. Okay. There we go. It’s beautiful. Man, does that look delicious or what, guys? I’m telling you. So, now I’m going to come over and get the bara cheese. There’s the bara. And like I say, it has a milky inside. Okay. So, I’m going to take it and try to place it here. Can you see that? And what you do is you just take pieces of it apart just like so. And your lid just like this. There we go. There we go. Just like so. Stay there. Take a look at that. Here we go. Now, I’m going to come over and I’m going to get a little bit of uh presolo. Brezimolo. Some parsley. sprinkle on top. It’s getting better looking every second, ain’t it, folks? Okay. And then what I’m going to do is I’m going to put a little bit of pan gurato. Purato. Purat. This is breadcrumbs. This breadcrumbs. Okay. Then why am I doing this? It gives it a little crunch. Yeah. Just like so. Just a little bit more. And then I got one last thing. Parmesan cheese. That’s the Parmesan cheese. Okay, put it on. Okay, here we go. Just like so. Does that look fabulous? Wow. Is that pan still hot? No, it’s okay. Okay. All right. Now, I’m going to go back over to the oven. I’m going to put back in there and I’ll tell you about how much time I leave it in there for. It’s got to bake all of this stuff in. And we take it out and we’re gonna plate it for you. And this is going to be so delicious. You’re gonna love to do this here at the COA cruise. Stay here. I’ll come I’ll come back to you. Thanks for waiting for me. See you in a minute. All right, look at this. Oh my god. Isn’t that gorgeous? Look at that. Oh my god. Look at the bara. Everything is melted beautifully. I’m going to go ahead and put this down on here. Don’t like to put hot stuff even down on my uh island top. Okay. So, what I’m going to do is uh I’m going to plate it and then we’re going to go ahead and uh try to uh take a take a bite of it. Now remember, eggplant holds its heat really well. So be careful. Now if you don’t want to use ground beef, you could use chicken, you could use pork, you could use whatever, just vegetables, you can do any anything you want to here at the cooa cruise, okay? Because that’s what this is. This is my melanzana cooa cruise episode. And uh so don’t go nowhere. Let me go ahead and plate this and uh take it from there. All right, I’m ready to go ahead and give it a cut. And I got to watch the heat. Got to remember I told you about the melon of the a plant. It holds it heats better. Let’s go try it out. Come on. Bring it over to this plate. The cooa cruise. There it is. Look at that. Okay, now I’m going to go ahead and cut it. I guess I’ll cut this one right here. Try this. Wow, look at that. Go ahead and do turn this around like so. Take a look at this. There we go. See that? Should I try it? I think it’s gonna be kind of hot. I’ll go ahead and try it. I’m not going to do it. I’m going to cut that in half. I’m not silly. I’m going to cut this right here. Just like so. There we go. That’s safer. I’m telling you guys, you got to be careful. Don’t want to hurt yourself, right? Look at that ground beef right there. Here we go. Now, we’ll go like this. Here we go. Oh, wow. And it is warm. Wow. Delicious flavors. All these flavors and aroma. Vetos Italian cooa. I think we done it again with your help. But thank you very much. Please subscribe. This show is eggplant melanzana Italian. It’s the cooa cruise. Come on in. Take a float with us. Ciao for now. See you later. [Music] What are we? [Music] [Applause] [Music] Heat. Heat. [Music]