Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Eggplant Parmesan Boats

by Tara Botwinick

Ingredients

for 4 servings

  • 2 medium eggplants
  • 2 tablespoons
    olive oil
  • salt, to taste
  • pepper, to taste
  • ½ lb
    ground turkey (225 g)
  • 1 onion, diced
  • 2 cups
    marinara sauce (520 g)
  • 2 cloves garlic, minced
  • 1 cup
    shredded low-fat mozzarella (100 g)
  • ½ cup
    grated parmesan cheese (55 g)
  • fresh basil, for garnish

Advertisement

Preparation

  1. Preheat oven to 400°F (200°C).
  2. Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.
  3. Chop the remaining eggplant and reserve.
  4. Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
  5. Bake for 10-15 minutes.
  6. Heat olive oil in medium skillet over medium heat.
  7. Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
  8. Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
  9. Add marinara sauce and cook for another 3-5 minutes.
  10. Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.
  11. Bake for 10-15 minutes, or until cheese is melted.
  12. Sprinkle with basil and serve.
  13. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this