Description
A healthier twist on lasagna using eggplant instead of pasta, these savory eggplant boats are filled with a delicious mixture of ricotta, spinach, and marinara sauce.
Ingredients
Scale
- 2 medium eggplants
- 1 cup ricotta cheese
- 2 cups fresh spinach
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- Salt, to taste
- Crushed red pepper flakes (optional)
- Your choice of protein (ground turkey, beef, or chickpeas)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants in half lengthwise and scoop out some of the flesh to create boats.
- Salt the eggplant halves and let them sit for about 20-30 minutes to draw out moisture.
- In a skillet, combine ricotta cheese, spinach, marinara sauce, and your choice of protein.
- Stuff the mixture into the eggplant boats and top with shredded mozzarella cheese.
- Place the boats in a baking dish and cover with foil. Bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Allow to cool for a few minutes before serving.
Notes
This dish can be prepared in advance and baked right before serving. Customize the filling with your favorite ingredients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg