Oven, Parchment paper, Sheet Tray
Preheat the oven to 450°F. Wash & halve the eggplant. Slice a criss-cross pattern in the flesh without piercing the skin.
Arrange the eggplant skin-side down on a parchment-lined baking tray. Drizzle with olive oil. Season with salt & pepper.
Bake for 15-20 min at 450°F. Remove from oven. Top each half with a layer of tomato sauce & torn pieces of fresh mozzarella. Season with salt & pepper. Sprinkle with parmesan cheese. Return to the oven & bake for another 7-10 min.
When the cheese is melty, remove from the oven. Garnish the eggplant with fresh basil (optional). Serve with a salad drizzled with your favorite dressing. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Eggplant Parm Boats" contains 588 Energy, 38 g of Fat, 26 g of Carbohydrates, 29 g of Protein, 13 g of Fiber.