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Roasted Eggplant Parm Boats

Roasted Eggplant Parm Boats

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

Roasted Eggplant Parm Boats

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

Proving that eggplant parm doesnโ€™t have to be crummy, even if itโ€™s not crumby.

By splitting and roasting these babies face-down, the eggplant gets velvety soft. While thatโ€™s happening, you make the quickest, tastiest tomato sauce so when the ๐Ÿ†๐Ÿ† ๐Ÿ†๐Ÿ† are ready you just spoon the ๐ŸŒถ๐ŸŒถ๐ŸŒถ 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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