Eggplant Parmesan Boats

• servings: 2 servings
• active time: 5 minutes
• total time: 30 minutes

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)

Directions

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!

Nutrition

• Calories: 270 kcal
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Cholesterol: 20 mg
• Sodium: 820 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 8 g
• Total Sugars: 11 g
• Protein: 12 g