Ingredients
Scale
- 2 medium eggplants
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and scoop out the flesh, leaving a shell.
- Chop the eggplant flesh and mix with marinara sauce, cheeses, and seasonings.
- Fill the eggplant shells with the mixture and drizzle with olive oil.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
Notes
- For extra flavor, top with fresh basil before serving.
- This dish can be served with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 boats
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg