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An easier hack to the classic eggplant parmesan. These boats are easy to make, cheesy and filled with tons of flavor! Watch more on Easy Does It with Esty.
3 baby eggplants, halved
3 tablespoons oil
salt
pepper
2 tablespoons oil
1 large onion, diced
salt
pepper
3 cubes Gefen Frozen Garlic
2 baby eggplants, diced
1 pint grape tomatoes, quartered
4 cubes Gefen Frozen Basil
3 tablespoons Tuscanini Tomato Paste
1/3 cup Amstelvelder Gouda Sprinkles, plus more for topping
shredded mozzarella
Preheat the oven to 400 degrees Fahrenheit.
Score the flesh of the eggplants, brush with oil, and season with salt and pepper. Place onto a parchment-lined baking sheet and bake uncovered for 20 to 40 minutes, depending upon the size of the eggplants.
Meanwhile, prepare the filling. In a large skillet, sauté the onion in oil. Season with salt and pepper and stir. Add the garlic cubes and diced eggplant.
When slightly softened, add the tomatoes, basil cubes, and tomato paste. Sauté until the mixture resembles a thick and chunky sauce, stirring occasionally. Stir in the gouda crumbles, taste, and adjust seasonings if needed.
Spoon the cheesy eggplant filling generously onto each roasted eggplant half, top with a sprinkle of mozzarella cheese and gouda crumbles over the top.
Return to the oven and bake until the cheese is golden brown and bubbly.
Sponsored by Amstelvelder
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Another home run by Esty! The only problem is I need to go change my shvi’is menu… Good thing I didint cook yet.