Delicious Baked Eggplant Boat

Delicious Baked Eggplant Boat

 

 

There is nothing better than going to the garden, picking vegetables and immediately cooking them up for dinner.  That’s what I did the other day with our over loaded eggplants.  I love Eggplant Parmesan but I didn’t have time to cut them in slices and fry them up.  I usually fry up batches of eggplant and freeze them so I can have it fresh throughout the winter.  This is my Japanese Eggplant from last year and how I prepare it from the garden to freezer.   http://themarthareview.com/eggplant-from-garden-to-freezer/  For dinner the other day, I tried something now, I prepared a delicious baked eggplant boat.

My Face Book friend had shared a recipe with me but do you think I could find it when I wanted to try it? NO!! But that didn’t stop me from coming up with my own recipe, which I love to do!   It was so quick and easy to prepare, no slicing the eggplant and dipping in eggs and flour like I normally do.  This was just cut and mix ingredients together!

Here’s how I made my delicious baked eggplant boat.

 

 

 

I took a healthy sized eggplant, washed it then cut it in half, lengthwise.  Carefully I cut around the edge of the skin to remove the eggplant and saved the skin for my”boat”.  I then cut the center of the eggplant in chunks and tossed that with some olive oil in a bowl.  Next I poured sprinkle Parmesan cheese plus shredded cheese and then added  spaghetti sauce to cover the eggplant, tossing everything together.

 

 

I put the eggplant skin and place in a glass bowl then filled it with the eggplant mixture, pouring a bit more spaghetti sauce over the chunks.  Of course I LOVE cheese so I had to sprinkle a bit more on top also.  I baked it in the over at 350 degrees for about an hour and did it smell good!

 

Since hubby doesn’t care for eggplant, I prepared him a stuffed pepper, again right from the garden.   Here are the directions for my stuffed peppers: http://themarthareview.com/stuffed-peppers/ 

 

Dinner was not only delicious but quick, healthy and very inexpensive!  It’s wasn’t time consuming to prepare the eggplant like I normally do with breading and frying it. Just cut in chunks, mix with the other ingredients and bake!  While the eggplant was baking, the small amount left on the skin became so tender that it come right out of the skin. I added toss salad to our meal, using my homemade recipe for raspberry vinaigrette dressing, adding fresh raspberries.

 

 

I did get time to slice up and fry the other eggplants that were ready so my freezer is full for the winter.  I just went out to check and the plants are loaded again with another batch. Looks like I’ll be frying up more eggplant in a few days!

 

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Martha Demeo

I started my blog to review products. Since then it has evolved and now I teach people how to earn money online from the comfort of their home. Join the conversation. Leave a comment below.

12 Discussion to this post

  1. Alexandra says:

    recipe sounds awesome! it’s such a great idea so save more for the winter, now you can have your boats year round (:

  2. Martha says:

    Yes, I’ll be boating all winter Alexandra! LOL You really have to try this even though you think you don’t like eggplant. It’s almost like lasagna without the noodles! This will be going in my Loading the Boat blog!

  3. Alana says:

    You are lucky – we have not had much luck in growing eggplant. And I love eggplant so much. Made into companada or eggplant parm…our local supermarket even sells an eggplant/hummus combo that is so good. Pinned this.

  4. Very cute variation on the recipe.
    I think it needed some jalapeno peppers to make it just “so”…

  5. Martha says:

    Well I’m not a fan of jalapeno peppers but I could see adding some green peppers to it! It tastes kind of like lasagna! Thanks for stopping by Roy.

  6. Martha says:

    Eggplant parm is my favorite but there are times I don’t have the time to bread and fry it up when preparing the meal. That’s why I like to take an afternoon and fry it up all at once and then freeze it for when my taste buds are ready! Thanks for visiting my kitchen Alana!

  7. Sheryl says:

    I will have to try this! My grandmother used to fry eggplant and I hated it! But as I am now an adult, I think my palate may have matured enough to try it again. Thanks for sharing!

  8. Bellybytes says:

    I really love this vegetable ! I didn’t know it could be frozen though. Thanks for sharing

  9. Martha says:

    Once fried, I flash freeze the pieces to keep them separated and then I can have eggplant when the growing season is ended. I do the same with summer squash but freeze that uncooked. I’ll post about that later! Thanks for stopping by Bellybytes.

  10. Martha says:

    I love eggplant fried Sheryl. That’s how my grandmother would always make it too and I followed. But since it takes a long time in preparation, I needed a quicker way to prepare it. That’s how I came up with this idea and it’s so good. Almost could pass for lasagna without the noodles! Thanks for stopping by, let me know if you try it!

  11. Bing says:

    I’m a fan of eggplant recipes. I will try your version. My son loves my eggplant omelet!

  12. Martha says:

    Never had an eggplant omelet Bing, can you share your recipe? I’m always looking for new and different ways to prepare meals and the baked eggplant was delicious. Thanks for visiting!

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