Eggplant Lasagna Boats

Step 1

Preheat oven to 425ºF. Slice the eggplants in half lengthwise, and brush the flesh evenly with 1 Tbsp. olive oil. Place eggplant halves, flesh side-down, on a rimmed baking sheet or 13x9" baking pan. Bake for 20 to 25 minutes, until flesh softens. Let stand at room temperature until cool enough to handle.

Step 2

Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium heat. Once hot, add mushrooms and onion, and cook until softened, about 5 to 6 minutes. Add garlic, chili flakes, salt, pepper, and spinach; cook 2 more minutes, until spinach wilts. Stir in 1 1/4 cups marinara sauce and basil.

Step 3

Use a spoon to hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat. Roughly chop eggplant flesh, and add to pan with mushrooms; mix to combine.

Step 4

Spread remaining 1/2 cup marinara sauce into the bottom of a 13x9" inch baking pan. Arrange the eggplant boats in the pan, and spoon the filling evenly into each one. Spoon dollops of cottage cheese into stuffed eggplant, and scatter mozzarella overtop.

Step 5

Place the pan back in the oven; bake for 10 minutes, until the cheese melts. If desired, turn the broiler to high during the final 1 to 2 minutes. Garnish with fresh basil and serve.