Stuffed Eggplant Boats
Tender eggplant halves filled with a savory mixture and topped with melted cheese, baked until golden and bubbling.
- Total time
- 50 min
- Servings
- 4
- Calories
- 320
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 375°F and cut eggplants in half lengthwise.
Step 2
Scoop out flesh, leaving 1/4-inch shells; chop flesh and set aside.
Step 3
Brush shells with 1 tbsp oil and bake cut-side down for 10 minutes.
Step 4
Sauté onion and garlic in remaining oil until soft, about 3 minutes.
Step 5
Add beef and cook until browned, breaking it up with a spoon.
Step 6
Stir in chopped eggplant, tomato sauce, oregano, salt, and pepper; simmer 5 minutes.
Step 7
Fill shells with mixture, top with mozzarella, and bake 20 minutes until bubbly.
Tools you’ll need
- baking dish
- skillet
- knife
- cutting board
- spoon
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