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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
  • One 14-ounce can crushed tomatoes

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