Eggplant Parmesan Boats
This new rendition delivers everything you crave in the Italian classic—oh, and it’s fuss-free and low in carbs.
Ingredients
- 1 eggplant, trimmed and sliced in half lengthwise
- 1 to 2 tablespoons extra virgin olive oil
- ¾ to 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- ½ cup marinara sauce
- ½ cup part-skim mozzarella cheese
- 2 tablespoons grated parmesan cheese
- Crushed red pepper flakes, optional for heat
Instructions
- Preheat oven to 420ºF. Mist a baking sheet with nonstick oil spray.
- Score the eggplant halves by creating a cross-hatch pattern using the tip of a knife. Place cut side up on the prepared baking sheet and drizzle olive oil evenly over the tops. Sprinkle on the salt and pepper.
- Roast in the oven for 20 to 25 minutes until the eggplant becomes fork tender and juicy (you should be able to squish the flesh with a fork; if it looks dry, spritz oil spray over the top and place back in oven for 5 more minutes or so).
- Remove from oven, add sauce evenly over the tops, then sprinkle on the mozzarella cheese, parmesan and red pepper flakes, if adding.
- Place back in the oven on the top rack for about 5 more minutes or until the cheese is melted and bubbly, watching carefully to make sure the cheese doesn’t burn. Let slightly cool and enjoy!
Notes
Eggplant skin
• There's no need to peel the eggplant—the skin will soak up the sauce and add extra flavor and nutrition—so enjoy it! • Be sure to score the eggplant flesh in a deep crisscross pattern so it roasts evenly in the oven (the smaller the crisscross squares, the better). Misting the eggplant
After drizzling olive oil over the top, give it an extra misting of olive oil spray to help it roast faster and soften by the 25-minute mark. Check at 20 minutes, and if the eggplant looks dry, give it another light misting and place back in the oven until its fork tender.
• There's no need to peel the eggplant—the skin will soak up the sauce and add extra flavor and nutrition—so enjoy it! • Be sure to score the eggplant flesh in a deep crisscross pattern so it roasts evenly in the oven (the smaller the crisscross squares, the better). Misting the eggplant
After drizzling olive oil over the top, give it an extra misting of olive oil spray to help it roast faster and soften by the 25-minute mark. Check at 20 minutes, and if the eggplant looks dry, give it another light misting and place back in the oven until its fork tender.
Nutrition Information per serving
Calories: 270Carbohydrates: 21gProtein: 12gTotal Fat: 16g— Unsaturated Fat: 11g— Saturated Fat: 5gCholesterol: 20mgSodium: 820mgFiber: 8gTotal Sugar: 11g— Natural Sugar: 11g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.