Recipe

Eggplant Boats Recipe


Eggplant Boats Recipe
These are so delicious you'll want them the next day too! Serve them along side a light pasta with some Italian bread. Yummy!

Jaie

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Ingredients
  • 2 medium eggplant
  • 1 chopped onion
  • 2-3 cloves garlic, chopped
  • 1/4-1/2 cup olive oil
  • 10 ounces mushrooms, sliced thin
  • 2 large tomatoes, cut into wedges
  • 1-1/2 cups soft bread crumbs
  • 1-1/2 teaspoons parsley, more or less to taste
  • Salt
  • 1/2 teaspoon marjoram, more or less to taste
  • 1/2 teaspoon oregano, more or less to taste
  • 3/4 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Marinara sauce

Directions
  1. Cut eggplant lengthwise.
  2. Cut and cube enough eggplant from the shells to measure at least 4 cups.
  3. Leave 1/2-inch on sides and bottom of eggplant "boats".
  4. In a skillet over medium-high heat, cook eggplant, onion and garlic in olive oil.
  5. Add remaining ingredients, except cheese and marinara sauce.
  6. Cover and cook 10-12 minutes.
  7. Place eggplant boats in an ungreased baking dish.
  8. Spoon cooked eggplant mixture evenly into 4 eggplant boats.
  9. Sprinkle with cheeses.
  10. Bake uncovered at 350° for 30 minutes.
  11. During last few minutes of cooking, warm marinara sauce in a saucepan over medium heat.
  12. Spoon warm marinara sauce over eggplant boats and serve.

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