Eggplant or Yellow Squash Vegetable Boats

By Hklbrries

If using yellow squash, substitute a small yellow squash (about 8 ounces) for the eggplant. Trim off the narrow end, if necessary, to fit into the wells.

Ingredients

• 1 white or purple eggplant (5 inches long), cut in half lengthwise
• 1/2 cup canned diced tomatoes with herbs or roasted garlic
• 1 tbsp grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 cup Italian-flavored bread crumbs
• Nonstick cooking spray

Details

Servings 2

Preparation

Step 1

Scoop out the center of the eggplant and chop it into small pieces. Combine the chopped eggplant with the tomatoes, cheese and seasonings. Fill the eggplant shells with the mixture and sprinkle half the breadcrumbs on each boat. Carefully place the boats in wells. Spray the top wells with nonstick cooking spray before closing.

Cook 8 minutes.