Description
Delicious eggplant boats filled with a savory meat mixture and topped with melted mozzarella cheese.
Ingredients
Scale
- 2 large eggplants
- 3 tablespoons olive oil
- 1 pound ground beef or Italian sausage
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 1 cup crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil leaves (chopped)
Instructions
- Preheat oven to 400°F. Halve eggplants lengthwise, scoop out flesh leaving 1/2-inch shells, brush with oil, and roast for 15 minutes.
- Sauté onion and garlic in olive oil, add meat and brown, then stir in reserved eggplant flesh.
- Add tomatoes, oregano, salt, and pepper; simmer for 5-7 minutes until thickened.
- Fill roasted shells with meat mixture, top with mozzarella cheese.
- Bake for 10-15 minutes until cheese is bubbly and golden; garnish with fresh basil.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: main course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 5
- Protein: 25
- Cholesterol: 70
Keywords: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F for best texture. Do not freeze assembled raw boats.