Veggie-filled eggplant parmigiana boats

Print Recipe
Veggie-filled eggplant parmigiana boats Yum
Instructions
  1. Frying pan on medium heat with 2 tablespoons of olive oil with garlic.
  2. Add in onion and start to brown.
  3. Add in mushroom, spinach, and 1 chopped tomato.
  4. Toss in basil.
  5. Preheat oven to 400 F.
  6. Spread second chopped tomato across the bottom of a baking dish.
  7. Slice eggplant in half longwise.
  8. Scoop out the seeds and place on top of the layer of chopped tomatoes.
  9. Put in the mix from frying pan into the boats.
  10. Divide the mozzarella on top of the 2 eggplant boats and sprinkle with romano, salt and pepper.
  11. Bake for 30 minutes. Serve hot.