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.
large Italian eggplant
cup olive oil
tablespoon finely minced garlic
cup chopped fresh basil, plus more for garnish
teaspoon Italian seasoning
teaspoon chili flakes
ounces fresh mozzarella, thinly sliced
kosher salt and freshly ground black pepper to taste
(14-ounce can) crushed tomatoes