Eggplant Parmesan Boats
Updated: Feb 12, 2022
2 medium eggplants
2 tablespoons olive oil
salt, to taste
1 lb ground turkey
1 onion, diced
2 cups of organic marinara sauce
2 cloves garlic, minced
1 cup shredded mozzarella
½ cup grated parmesan cheese
fresh basil, for garnish
Preheat oven to 400°F
Scoop out inside of eggplant leaving about ½-inch border inside.
Chop the remaining eggplant and place to the side.
Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
Bake for 10-15 minutes.
Heat olive oil in medium skillet over medium heat.
Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
Add organic marinara sauce and cook for another 3-5 minutes.
Scoop meat sauce into the eggplants and sprinkle heavily with mozzarella and parmesan.
Bake for 10-15 minutes, or until cheese is melted.
Sprinkle with basil and serve.