Eggplant Parm Boats
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.