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Roasted Eggplant Parm Boats

SERVES: 2 PREP: 10 minutes TOTAL TIME: 35 minutes
Roasted Eggplant Parm Boats

Roasted Eggplant Parm Boats

SERVES: 2 PREP: 10 minutes TOTAL TIME: 35 minutes

Proving that eggplant parm doesn’t have to be crummy, even if it’s not crumby.

By splitting and roasting these babies face-down, the eggplant gets velvety soft. While that’s happening, you make the quickest, tastiest tomato sauce so when the 🍆🍆 🍆🍆 are ready you just spoon the 🌶🌶🌶 sauce right on top, cheese it up (no breading!), broil, and your low-carb/keto/etc. dinner is ready.

  • 1 large Italian eggplant

  • ½ cup olive oil

  • 1 tablespoon finely minced garlic

  • ¼ cup chopped fresh basil, plus more for garnish

  • 1 teaspoon Italian seasoning

  • ½ teaspoon chili flakes

  • 4 ounces fresh mozzarella, thinly sliced

  • + kosher salt and freshly ground black pepper to taste

  • 1 (14-ounce can) crushed tomatoes

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