Description
Baked eggplant boats filled with tomato, basil, and melted mozzarella make a satisfying vegetarian main dish that is easy to prepare and oven baked to perfection.
Ingredients
Scale
- 2 medium eggplants
- 7 ounces mozzarella cheese, shredded
- 7 ounces fresh tomatoes, finely chopped
- 2 tablespoons vegetable oil, divided
- Fresh basil, chopped, to taste
- Salt, to taste
Instructions
- Preheat the oven to 375°F.
- Slice the eggplants lengthwise and score the flesh in a crosshatch pattern.
- Brush the cut sides with 1 tablespoon oil and season with salt.
- Bake cut-side up for 20 to 25 minutes until soft.
- Heat remaining oil in a skillet and cook tomatoes, salt, and basil for 5 to 7 minutes.
- Press down the eggplant flesh to form cavities.
- Fill with tomato mixture and top with mozzarella.
- Bake 5 to 7 minutes until cheese melts.
- Serve warm.
Notes
- Mozzarella can be replaced with provolone or Monterey Jack.
- Drizzle olive oil before serving for added richness.
- Store leftovers refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 eggplant half
- Calories: 320
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 45 mg