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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The Stir-Anything Wooden Utensil Set
The Stir-Anything Wooden Utensil Set

Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.

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