Eggplant boats
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Eggplant boats calories by ingredient
Introduction
A great way to use your summer garden harvest in a tasty alternative to eggplant Parmesan. A great way to use your summer garden harvest in a tasty alternative to eggplant Parmesan.Number of Servings: 4
Ingredients
-
2 medium eggplant peeled
2 cups chopped fresh basil
2 thick slices fresh mozzarella chopped (about 2.3 oz)
fresh basil to taste
salt and pepper to taste
2 tsp Olive Oil
Tips
To your liking... add in chopped garlic, oregano, tomato sauce.
Directions
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.