Eggplant Boat o' Veggies

This is a fun little dish to make. I had it for dinner but you could easily swap out a large eggplant for multiple baby eggplant and make it into an appetizer for a dinner party. With that being said, I thought it was sufficiently filling to eat as a meal (and I think J agreed).

Eggplant Boat o' Veggies

Servings: 3 (1/2 eggplant boat per person + 1 serving of "leftovers" not in a eggplant boat)

Nutrients per Serving: 222 calories; 17g fat; 180mg sodium; 42g carbohydrates; 7g protein

Prep Time: 10 minutes; Cook Time: 20-25 minutes

• 1 large eggplant (or 2-3 baby eggplants)


• 2 beefsteak tomatoes, diced


• 1/2 red onion, diced


• 1/2 cup breadcrumbs


• 2 cloves garlic, minced


• 2 tbsp olive oil


• 1/4 cup parsley, chopped


• Dash of salt (and when I say dash, I mean 1/2 tsp)

1. Preheat oven to 400ºF.


2. Cut eggplant in half.


3. Scoop out interior of eggplant and set aside.


4. Take approximately 1/2 of the eggplant and chop into bit sized pieces. Place in bowl.


5. Add tomatoes, onions, breadcrumbs, olive oil, garlic, parsley and salt to the bowl with the chopped eggplant. Mix well.


6. Place eggplant shell into casserole dish (I used a 9x9 glass dish).


7. Scoop mixture into shells and place in oven. I had extra mix that I placed in a small casserole dish and cooked alongside the eggplant boats.


8. Bake for approximately 20 minutes or until mix is hot.


9. Sprinkle with cheese if desired and cook for 2-3 more minutes.