Eggplants comes in different shapes and sizes. There’s global and Japanese eggplants. Japanese eggplants have a thinner skin and are less bitter. I used a Japanese eggplant for this recipe because they also have less seeds and a more subtle taste to me.
I’ve tried roasting eggplant but it’s challenging to get it perfectly right. I decided to make eggplant boats since I’ve seen zucchini boats around! Well, I think I found a new way of cooking eggplant now! Topped with basil for a kick of herbs! I served it with some tomato baked salmon & brown rice.
- 1 medium eggplant
- 1 tsp olive oil
- 1/4 cup marinara sauce
- 1/4 cup shredded cheese
- Garnish of fresh basil
- Preheat oven to 425 F.
- Slice eggplant lengthwise into halves.
- Brush w/ olive oil, marinara sauce and sprinkle w/ shredded cheese.
- Bake for 15 mins & garnish w/ fresh basil.