Thursday, September 24, 2015

Eggplant Parmesan Boats

The other evening for dinner, I decided to do a riff on my Caramelized Miso-Topped Eggplant. Since the boys claimed it was "the best eggplant ever", I've been meaning to try another version. Same process. And...this one, according to the Precise Kitchen Elf, take the new "best eggplant ever" title. Sweet. It's easy and it's a winner.

Ingredients serves 6
  • 3 large eggplants
  • olive oil for brushing
  • fresh marinara sauce (use homemade or your favorite brand)
  • 2 C grated parmesan cheese
  • freshly ground salt
  • freshly ground pepper

Preheat the oven to 425°F. Slice the eggplants in half, lengthwise, and brush the cut face with olive oil. Place them face down on a parchment-lined baking sheet. Roast the eggplants for 20 to 25 minutes, depending on eggplant size. They should be brown and beginning to shrivel. The flesh should be fork tender.

Remove the eggplants from the oven and turn them over. Sprinkle the cut face with grated parmesan and spread it evenly to create a crust. Return the eggplant to the oven and bake for an additional 5 minutes. The parmesan should be crisped and melted.

Divide the sauce evenly for the six eggplant boats. Place the eggplants back in the oven for a minute or two - until the sauce begins to bubble.

Remove from the eggplants from the oven. Sprinkle with freshly ground salt and freshly ground pepper. Let rest for 5 minutes. Top with more parmesan right before serving. 

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