Egg­plant Parm Boats

Rachael Ray Every Day - - Recipe Index -

4 egg­plants ( 10 oz. each)

2 tbsp. olive oil 1∕4 cup pankob read­crumbs 1∕4 cup grated Parme­san 1 cup mari­nara sauce from jar 1∕2 cup shred­ded moz­zarella chopped fresh basil  Bake egg­plantsd irect­lyo no ven rack at 375°, turn­ing once, un­til start­ing to soften, about 30 min­utes. Slice egg­plants length­wise about 3∕4 of the way through; open each like a book. Driz­zle with oil; sea­son. Bake, cut­side up, un­til ten­der, about 25 min­utes. In small bowl, mix panko with Parme­san; sea­son. Top egg­plants with mari­nara, panko mix­ture, and moz­zarella. Broil un­til browned in spots, about 2 min­utes. Gar­nish with basil. Serves 4.

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