Eggplant boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium eggplant peeled2 cups chopped fresh basil2 thick slices fresh mozzarella chopped (about 2.3 oz)fresh basil to tastesalt and pepper to taste2 tsp Olive Oil
Peel each eggplant, cut in half and scoop out center and seeds.
Top eggplant halves with chopped tomato which has been tossed with basil, salt and pepper.
Top tomato mixture with chopped mozzarella.
Drizzle bottom of pan and top of eggplants with olive oil.
Cook in oven at 400 degrees for 35 minutes or until eggplant is soft and cheese is melted and toasted.
Serving Size: makes 4 "boats"
Number of Servings: 4
Recipe submitted by SparkPeople user TECHMOM17.
Top eggplant halves with chopped tomato which has been tossed with basil, salt and pepper.
Top tomato mixture with chopped mozzarella.
Drizzle bottom of pan and top of eggplants with olive oil.
Cook in oven at 400 degrees for 35 minutes or until eggplant is soft and cheese is melted and toasted.
Serving Size: makes 4 "boats"
Number of Servings: 4
Recipe submitted by SparkPeople user TECHMOM17.
Nutritional Info Amount Per Serving
- Calories: 144.3
- Total Fat: 6.4 g
- Cholesterol: 11.5 mg
- Sodium: 63.8 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 6.7 g
- Protein: 6.0 g
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