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Italian Eggplant Boats is for Dinner.

Italian Eggplant Boats takes 20 minutes to prepare.

Italian Eggplant Boats takes 30 minutes to cook.

Italian Eggplant Boats makes 4 servings.

The ingredients for Italian Eggplant Boats are:

2 Medium Eggplants- DO NOT PEEL
1 large Onion diced
8 oz Fresh Mushrooms diced
1 cup Tomato Sauce (I use an 8 oz can)
1.5 serving Hormel Turkey Pepperoni chopped (21-22 slices)
4 Tbsp Kraft Light Parmesan Cheese
Olive oil spray or non stick spray
Salt and Pepper to taste

Here is how you make Italian Eggplant Boats:

Preheat oven to 375*1. With a paring knife, make a 1/2 inch cut all the way around the eggplant edge not quite cutting through to the bottom. Score the eggplant down the middle lengthwise and then across the wide side in thirds, AGAIN NOT ALL THE WAY TO THE BOTTOM! With a spoon, scoop out the insides of the eggplant and be careful not to dig out the bottom, resulting in a nice little boat! Quickly sprinkle liberally with salt and place each boat upside down on a rack over the sink or a large bowl to sweat it out. (This takes the bitterness out of the eggplant and also keeps it from going brown) 2. While eggplant boat is sweating, dice guts of eggplant, place in a medium bowl and cover with water to swim.3. Spray a 12 in non stick skillet with olive oil spray or nonstick spray add onions, salt and pepper to taste and saute for 5 min. 4. Drain eggplant and add to onions and cook for 5 more minutes.5. Add mushrooms and cook until mixture is almost soft.6. Stir in tomato sauce and remove from heat. Cover with a lid.7. Rinse salt off the eggplant boats thoroughly. Spray a microwave safe dish with oil or spray and place boats face side down in dish. Cook on high in microwave for 7-8 minutes or until boats are nearly soft.8. Spray a 9x13 pan with spray and place all boats right side up in pan. Divide filling evenly between each boat.9. Sprinkle pepperoni evenly between each boat and top with one Tbs. cheese each.10. Cover with non stick foil and bake for 30 min or until hot and bubbly and cheese is melted.11. Put on a fancy plate and ENJOY!Serving Size: Makes 4 one boat servingsNumber of Servings: 4Recipe submitted by SparkPeople user PRSPLACE.

The nutritional information for Italian Eggplant Boats is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 159.6

• Total Fat: 3.5 g
• Cholesterol: 15.0 mg
• Sodium: 571.3 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 8.8 g
• Protein: 10.7 g