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Cheesy Stuffed Eggplant Boats

Name: Cheesy Stuffed Eggplant Boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup grated parmesan; 1 tsp dried oregano; 1/4 tsp salt; 1 small onion, finely chopped; 1 tsp dried basil; 2 medium eggplants; 1 28-oz can diced tomatoes; 1 cup shredded mozzarella, divided; 2 cloves garlic, minced; 1/4 cup panko breadcrumbs; 2 tbsp tomato paste

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



40 min

TOTAL TIME

255

CALORIES

$1.63

PER SERVING

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Ingredients

11 INGREDIENTS

4 SERVINGS

1/2 cup grated parmesan

28 oz canned diced tomatoes

1 cup shredded mozzarella

divided

2 cloves garlic

minced

1/4 cup panko breadcrumbs

2 tbsp tomato paste

Directions

8 STEPS

15 min

PREP TIME

25 min

COOK TIME

40 min

TOTAL TIME

Preheat your oven to 400 degrees F.

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.

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.

Use a spoon to carefully scoop out the flesh, creating eggplant boats. Chop the scooped-out eggplant flesh into bite-sized pieces.

Add the chopped eggplant flesh to the simmering tomato mixture along with half of the shredded mozzarella. Stir to combine.

Spoon the eggplant-tomato mixture into the hollowed-out eggplant boats, and place them on a baking sheet.

Bake for 25 minutes, or until the eggplant is tender.

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.