Eggplant halves baked with protein filling, Italian toppings, and plenty of melty cheese for a satisfying dinner.
# The Ingredients You'll Need:
→ Eggplant Base
01 - 2 large eggplants, halved lengthwise
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Protein Mixture
05 - 1 cup cooked lentils (alternative: cooked quinoa or shredded cooked chicken for non-vegetarian)
06 - 1/2 cup low-fat cottage cheese (alternative: ricotta cheese)
07 - 1/2 cup finely chopped red bell pepper
08 - 1/4 cup finely chopped red onion
09 - 2 cloves garlic, minced
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - 1/4 teaspoon chili flakes (optional)
→ Toppings
13 - 1/2 cup pizza sauce or marinara sauce
14 - 1 cup shredded part-skim mozzarella cheese
15 - 10 slices turkey pepperoni or vegetarian pepperoni (optional)
16 - 2 tablespoons grated Parmesan cheese
17 - Fresh basil leaves, for garnish
# Step-by-Step Instructions:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Brush the cut sides of eggplant halves with olive oil. Season with salt and black pepper. Arrange cut-side down on the prepared baking sheet and roast for 20 minutes until slightly tender.
03 - In a mixing bowl, combine cooked lentils, cottage cheese, chopped red bell pepper, red onion, garlic, oregano, basil and chili flakes. Mix thoroughly.
04 - Remove eggplants from the oven. Scoop out some inner flesh, maintaining a 1/2-inch shell to create boats. Chop the extracted flesh and add to the protein mixture.
05 - Turn eggplant halves cut-side up. Evenly fill each with the prepared protein mixture.
06 - Spoon pizza sauce or marinara over the filled boats. Sprinkle shredded mozzarella, arrange pepperoni slices if using, and finish with a dusting of Parmesan cheese.
07 - Place assembled boats back in the oven and bake for 10 to 12 minutes, until cheese is melted and golden brown.
08 - Remove from the oven, garnish generously with fresh basil leaves and serve immediately while hot.
