Description
If eggplant and lasagna had a baby… this would be it.
These high protein stuffed eggplant boats are creamy, cheesy, comforting, and surprisingly filling thanks to the cottage cheese that boosts the protein without adding many carbs.
Ingredients
Units
Scale
- 2 medium sized Italian eggplant
- 4 teaspooons olive oil
- 1 teaspooon coarse kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup small curd lowfat cottage cheese
- 1 egg
- 1/2 cup shredded part skim mozzarella cheese
- 1/2 teaspoon coarse kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 cup easy keto marinara sauce
- 1/2 cup shredded part skim mozzarella cheese
- (optional) 1/4 cup chopped fresh parsley or basil to garnish
Instructions
- Preheat the oven to 375 degrees.
- Rinse the eggplant and cut off the stem.
- Cut each eggplant in half lengthwise.
- Place on a baking sheet, cut side up.
- Brush each eggplant with 1 teaspoon of olive oil, and sprinkle with salt and pepper.
- Bake for 30 minutes, or until softened and browned on the tops.
- While the eggplant is baking, mix the filling ingredients together in a bowl.
- Remove the roasted eggplant from the oven.
- Using a tablespoon, press down the centers of the eggplant to form a depression, leaving a 1/2 rim around the outside.
- Divide the filling between the eggplant (it will be about 1/2 cup each) and spread out to fill in the depression you created with the spoon.
- Top each eggplant with 1/4 cup marinara sauce and 2 tablespoons shredded mozzarella.
- Return to the oven and bake for 20 minutes.
- Remove from the oven and cool for 10 minutes to allow it to firm up a bit before serving.
- Garnish with chopped fresh parsley or basil if desired.
- Serve warm.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 half eggplant
- Calories: 255
- Fat: 13g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 18g