
Very easy

Eggplant Parm Boats
4 minutesPrep time
30 minutesCook time
1042 cal.Per serving
Ingredients for 1

1
Eggplant

1/2 cup
Marinara sauce

4 oz
Mozzarella (fresh)

1 handful
Spring mix lettuce

1 tbsp
Parmesan (grated)

optional
1 tbsp
Basil (fresh)
Utensils
Oven, Parchment paper, Sheet Tray, Knife
recipe
- Step 1
Preheat the oven to 450°F. Wash & halve the eggplant. Slice a criss-cross pattern in the flesh without piercing the skin. - Step 2
Arrange the eggplant skin-side down on a parchment-lined baking tray. Drizzle with olive oil. Season with salt & pepper. - Step 3
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. - Step 4
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!