Eggplant Boats

By Kara Cashman, MS, RD, CD-N | Saint Francis Hospital Bariatric Center | Farmington, CT

This simple yet delicious recipe provides a refreshing reminder of summer with such ingredients as fresh basil, garlic, and off the vine tomatoes. This may be a nice replacement to traditional pizza.

Servings: 4 | Prep Time: 10 | Cook Time: 40

Calories: 62 | Total Fat: 3g | Total Carbs: 8g | Protein: 2g

Ingredients:

4 tbsp. fresh basil, chopped

2 tbsp. fresh parsley, chopped

1 garlic clove, chopped

1-2 small fresh vine ripened tomatoes

1 large eggplant, cut in half length-wise

2 tsp. olive oil

Parmesan cheese, to taste

Instructions:

1. Preheat oven to 400°F. Fill a baking pan with about ¼ inch of water.

2. Cut eggplant in half, lengthwise. Remove seeds and make 3 to 5 slits in the middle (deep enough to be able to fit basil, garlic and slice of tomato).

3. Slice tomato and cut in half, and fill each slit with garlic, basil and slice of tomato.

4. Place the remaining basil, parsley, and tomato on top of eggplant.

5. Drizzle with a little olive oil (or spray with olive oil spray) and sprinkle Parmesan cheese over each eggplant.

6. Place eggplant in pan with water (open-faced) and heat for 35-45 minutes until eggplant is tender.