Eggplant Boats


  • 2 med eggplants
  • ¾ tsp salt
  • 1 ½ cups bread crumbs
  • ¼ tsp black pepper
  • ½ tsp dried oregano
  • 5 tbsp olive oil
  • 1 cup water
  • 2 chicken breasts, cubed
  • 1/3 med onion, diced
  • 1 med bell pepper, chopped
  • 3 roma tomatoes, chopped
  • 1 cup portabella mushrooms, sliced


  1. Preheat the oven to 350.
  2. Remove eggplant ends and cut in half lengthwise. Using a knife, remove the center pulp, and leave the eggplant skins a ½ inch thick. Place eggplant halves in a lightly oiled baking dish and add the water to the bottom of the tray.
  3. Chop the remaining eggplant into ½ inch cubes and set aside.
  4. In a large skillet, heat the olive oil over med-high heat. Add the chicken, salt, pepper and oregano, and sauté until the chicken cooks through. Add the cubed eggplant and remaining vegetables to the pan, mixing well.
  5. Reduce heat and simmer until the vegetables cook, about 10 mins. Stir in the bread crumbs and mix well.
  6. Pour some of the mix into the eggplant halves and cover baking dish with foil. Bake for 15-20 mins. until eggplant halves are tender.
  7. Serve hot.

Makes 4 servings

« View more Entrees