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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