Cheesy eggplant boat

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dice the onion, mince the garlic and chop the basil.

Step 2

Heat the oil in a pot. Leave the heat on medium and add the onion and garlic. Fry for about 2-3min until translucent.

Step 3

Add the tomato paste and mix until well combined.

Step 4

Pure in the white wine. Let it reduce for about 2-3min.

Step 5

Pure in the canned tomatoes and basil. Stir well. Reduce the heat to low and let cook for 10min.

Step 6

Slice the eggplant into 1cm slices.

Step 7

Heat the oil in the pan. Leave the heat on medium. Place the eggplant slice in the pan and season. Fry for about 3-4min until golden brown. Then flip.

Step 8

Again season the eggplants. Eventually you have to add more oil. Fry for another 3-4min.

Step 9

Slice the mozzarella and chop the sundried tomatoes.

Step 10

You only need the bottom half of the baguette. Try to cut off as little as possible from the upper half.

Step 11

Hollow out the bottom half of the baguette.

Step 12

Pure in the sauce.

Step 13

Then place in the mozzarella, sundried tomatoes and eggplant slices.

Step 14

Finish with the provolone cheese

Step 15

Place the boat on a baking tray and bake for about 5-10min at 200 degree circulation air until the cheese has melted.

Step 16

Garnish with the parsley and enjoy!