Eggplant lasagne boats with mushrooms

Eggplant lasagne boats for a hearty and delicious Father’s Day dinner. Photo by South African Mushroom Farmer’s Association

Eggplant lasagne boats for a hearty and delicious Father’s Day

Surprise dad with a great meal on Father’s Day when you combine classic dishes and make these fantastic eggplant lasagne boats.

Eggplant lasagne boats with mushrooms

Eggplant lasagne boats for a hearty and delicious Father’s Day dinner. Photo by South African Mushroom Farmer’s Association

Who doesn’t have a dad that loves great food and often cooks some of the best meals for the family? With Father’s Day nearing, it’s your turn to show him what you’ve learned when it comes to great food and add a special twist to a classic meal. These eggplant lasagne boats with mushrooms re definitely going to blow his mind with the great presentation and even better flavours you’re introducing to him. It’s cheesy, meaty and packed with layers of flavours you can chat about and teach him next time.

ALSO READ: Vegetarian lasagne: Marvelous meatless Monday meal

Eggplant lasagne boats suggestions

The recipe combines two iconic meals, moussaka and your classic beef lasagne but in a fun presentation that you’ll be taking photos of before devouring. The mushroom and beef sauce has all of the meaty textures and rich flavour you love while the grilled eggplant adds a layer of sweet and savoury flavours topped with grilled cheese which nobody can deny as being the best part of any lasagne. Adjusting the recipe for larger groups of people is very simple and will become a new favourite dish.

ALSO READ: Pocket lasagne dinner: A fun twist on an classic Italian pasta

Combining classic dishes has never looked this appetizing. These eggplant lasagne boats are are meaty and cheesy; exactly what you were looking for.

Eggplant lasagne boats recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: ItalianDifficulty: Easy


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  • 500 g 500 white button mushrooms

  • 1 1 onion, finely diced

  • 1 1 carrot, finely grated

  • 1 stalk 1 celery, finely diced

  • 2 cloves 2 garlic, sliced

  • 250 g 250 lean beef mince

  • 1×400 g 1×400 canned and diced/crushed tomatoes

  • 4 medium 4 eggplants

  • 150 g 150 mozzarella cheese, grated

  • fresh basil leaves, for serving

  • chilli flakes, for serving

  • salt and pepper, to taste

  • olive oil, for cooking


  • Blitz mushrooms in a food processor or finely chop.
  • Heat a large dry saucepan / Dutch oven over medium heat and cook the mushrooms until they release all their liquid and are dry and turning golden on the edges. Season lightly with salt and pepper. Remove from the pan.
  • Add a drizzle of olive oil to the pan and add the onion, carrot and celery. Cook until the vegetables are very tender. Add the garlic and cook until fragrant. Add the beef mince and cook until browned. Return the mushrooms to the pan along with the tinned tomatoes and a good pinch of salt and pepper.
  • Rinse the tin of tomatoes out with a little water and add to the pan. Turn down the heat and gently simmer until the sauce has thickened and the flavour has developed. Taste to adjust seasoning.
  • While the sauce is cooking, preheat oven to 200˚C.
  • Cut the eggplants in half and slice a criss cross pattern into each half. Drizzle with olive oil and season with salt and pepper. Place cut side down on a lined baking tray
  • Bake for 20 minutes, depending on their size until nice and tender.
  • Switch oven on to grill mode.
  • When the sauce has thickened, spoon a generous mound onto each eggplant half. Scatter over the grated mozzarella. Place under the grill and cook until the cheese melts and begins to get golden brown spots all over.
  • Scatter the eggplant boats with chilli flakes and fresh basil leaves and serve.


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