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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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.