Stuffed Eggplant Boats

Serves: 4
Total Calories: 436


2 eggplants, peeled and halved lengthwise
1 teaspoon salt
2 potatoes, peeled and chopped
4 tablespoons olive oil, divided
1 cup onion, diced
1 red pepper, diced
2 cloves garlic, minced
salt and pepper to taste
1 (8-ounce) package shredded mozzarella cheese
1 cup dry bread crumbs


Scoop out the middles of eggplants to form boats. Lightly salt boats; spray with non-stick vegetable spray on all sides. Set aside on a greased baking sheet. In a skillet, cook potatoes in 3 tablespoons olive oil until golden. Remove with a slotted spoon to a separate plate. Add onion, pepper and garlic to skillet. Cook until onion is translucent and pepper is tender. Return potatoes to pan; sprinkle with salt and pepper to taste. Fill eggplant boats with mixture. Top with cheese and bread crumbs; drizzle with remaining oil. Bake at 350 degrees for 30 minutes, or until tender. Serve immediately.

Tip: Eggplants stay fresh just a few days, so it’s best to keep them stored in the crisper of the refrigerator, unwrapped. This way, they’ll be ready for any garden-fresh recipe for about one week.

Nutritional Facts:

Serves: 4
Total Calories: 436
Calories from Fat: 235

This Stuffed Eggplant Boats recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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