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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 189.4
  • Total Fat: 9.6 g
  • Cholesterol: 24.1 mg
  • Sodium: 451.3 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 10.9 g

View full nutritional breakdown of Cheesy Eggplant Boats calories by ingredient
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Cheesy Eggplant Boats

Submitted by: MEWIEGELE
Cheesy Eggplant Boats

Introduction

Baked, not breaded, healthy, CHEESY eggplant. This was really good, inexpensive, and satisfying for an inpormptu dinner party Baked, not breaded, healthy, CHEESY eggplant. This was really good, inexpensive, and satisfying for an inpormptu dinner party
Number of Servings: 8

Ingredients

    2 Eggplants
    1 Medium onion chopped fine
    3 cloves of garlic
    1 1/2 cup favorite spaghetti sauce
    1/3 lb monterey Cheese
    3/4 cup grated parmesan cheese
    Basil to taste (I used 10 fresh leaves)
    Salt Pepper to taste
    1/2 tablspoon Olive Oil

Directions

Gather a LARGE skillet or wok. Cut 2 Eggplant in half length wise and scoop out the meat leaving only about 1/4 an inch or less. Cut the removed meat into small cubes.

Sautee oil, onions, and garlic being careful not to burn the garlic. When onions become translucent add the eggplant, salt, pepper. When eggplant has cooked down, browned, and become tender add the spaghetti sauce.

When the mixture has become hot add the parmesan cheese and stir to combine well. Add the basil and remove from the heat. Add 1/2 the monterey cheese to the mixture and stir well again.

Place eggplant boats into a 9x13 pan. Fill the eggplant boats with the mixture. Top with remaining monterey cheese and bake for 20-30 minutes at 375 or until the boats have become tender.

Serve 1/2 a boat warm and enjoy! Side caesar salad with light dressing or 1/2 a portion of whole grain spaghetti made this a filling and healthy meal.

Number of Servings: 8

Recipe submitted by SparkPeople user MEWIEGELE.






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