Eggplant Parm Boats
Very easy
Camille U.
Camille U.

Eggplant Parm Boats

4 minutesPrep time

30 minutesCook time

1042 cal.Per serving

Ingredients for 1

Eggplant

1

Eggplant

Marinara sauce

1/2 cup

Marinara sauce

Mozzarella (fresh)

4 oz

Mozzarella (fresh)

Spring mix lettuce

1 handful

Spring mix lettuce

Parmesan (grated)

1 tbsp

Parmesan (grated)

Basil (fresh)

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!