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Cheesy Stuffed Eggplant Boats
Cheesy Stuffed Eggplant Boats are a delectable twist on classic eggplant parmesan, served in a hollowed-out eggplant shell for an easy, mess-free presentation. The flavorful filling combines eggplant flesh, tomatoes, onions, and a mix of mozzarella and parmesan, baked to golden-brown perfection
3
40 min
TOTAL TIME
255
CALORIES
$1.63
PER SERVING
Ingredients
Directions
8 STEPS
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
1
Preheat your oven to 400 degrees F.
2
In a medium saucepan over medium heat, combine diced tomatoes, tomato paste, chopped onion, minced garlic, dried basil, dried oregano, and salt. Stir together and let it simmer gently.
3
Meanwhile, slice each eggplant in half lengthwise. Score the flesh vertically and horizontally, being careful not to cut through the skin. Make shallow cuts just inside the skin around the whole eggplant to help loosen it.
4
Use a spoon to carefully scoop out the flesh, creating eggplant boats. Chop the scooped-out eggplant flesh into bite-sized pieces.
5
Add the chopped eggplant flesh to the simmering tomato mixture along with half of the shredded mozzarella. Stir to combine.
6
Spoon the eggplant-tomato mixture into the hollowed-out eggplant boats, and place them on a baking sheet.
7
Bake for 25 minutes, or until the eggplant is tender.
8
After 20 minutes of baking, sprinkle remaining mozzarella, grated parmesan, and panko breadcrumbs on top of the eggplant boats. Continue baking 5 more minutes until the cheese begins to brown.
Health Info
Macros
27g
CARBS
11g
FAT
16g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
WHEAT
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