Ingredients
- 3 Eggplant, split lengthwise
- ½ cup Cento Imported Extra Virgin Olive Oil Plastic
- 2 cup Cento Marinara Pasta Sauce
- 1 tbsp Cento Coarse Sicilian Sea Salt
- 4 oz Mozzarella Cheese
- 1 cup Cento Imported North South Pitted Olives, drained and sliced
- 1 tsp Cento Italian Seasoning
- ¼ tsp Cento Crushed Red Pepper
- Fresh Basil Leaves, for garnish
Directions
Preheat your oven to 400°F Cut shallow slits into the cut side of each eggplant forming a crosshatched grid. Brush the eggplant boats generously with Cento Extra Virgin Olive Oil, both on the flesh and the skin side. Sprinkle sea salt over the flesh side of each boat. Place the prepared eggplant boats on a baking sheet or a baking dish, flesh side up. Bake them in the preheated oven for about 15-20 minutes or until the flesh becomes tender. Once the eggplants are tender, remove them from the oven. Keep the oven on. Spoon marinara sauce into each eggplant boat, distributing it evenly. Tear mozzarella cheese over the sauce in each boat. Add olives on top of the cheese. Finally, sprinkle with Italian seasoning and red pepper flakes to your tasting. Place the topped eggplant boats back in the oven and bake for an additional 10-15 minutes or until the cheese is melted and bubbly. Once the Eggplant Pizza Boats are done, remove them from the oven. Garnish with fresh basil leaves for added flavor and a beautiful presentation. Serves 6.
