Ingredients
Scale
- 2 medium eggplants
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out the inner flesh to create boats.
- Brush the eggplant skins with olive oil and sprinkle with salt and pepper.
- In a bowl, mix the scooped eggplant flesh with marinara sauce, half of the mozzarella, Parmesan, Italian seasoning, and garlic powder.
- Fill the eggplant boats with the mixture and top with the remaining mozzarella.
- Bake in the preheated oven for 30-35 minutes or until the eggplants are tender and the cheese is bubbly.
- Let cool for a few minutes before serving.
Notes
- For added flavor, you can add cooked ground beef or sausage to the filling.
- These can be assembled ahead of time and stored in the refrigerator until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 boat
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg