Description
Baked Eggplant Boats filled with tomatoes, basil, and mozzarella make an easy vegetarian dinner with rich flavor and tender texture.
Ingredients
Scale
- 2 medium eggplants
- 7 oz mozzarella cheese, shredded
- 1 cup chopped tomatoes
- Fresh basil, to taste
- Salt, to taste
- ½ teaspoon dried garlic
- 2 tablespoons vegetable oil
Instructions
- Preheat the oven to 375°F.
- Slice eggplants lengthwise and score the flesh in a crosshatch pattern.
- Season with salt and dried garlic, then drizzle with vegetable oil.
- Bake cut-side up for 20–25 minutes until soft.
- Cook chopped tomatoes with basil and salt for 5–7 minutes.
- Press baked eggplants gently to form cavities.
- Fill with tomato mixture and top with mozzarella.
- Bake another 5–7 minutes until cheese melts.
Notes
- Cherry tomatoes may be used for sweeter flavor.
- Add red pepper flakes for heat.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 290
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 40 mg