Cheesy Eggplant Boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Eggplants1 Medium onion chopped fine3 cloves of garlic1 1/2 cup favorite spaghetti sauce1/3 lb monterey Cheese3/4 cup grated parmesan cheeseBasil to taste (I used 10 fresh leaves)Salt Pepper to taste1/2 tablspoon Olive Oil
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.
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.
Nutritional Info 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
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