Ingredients;

4 medium eggplants (~6 inches in length), cut in half lengthwise

2 tablespoon olive oil (1 for drizzle on top)

1 Tbsp. garlic powder

2 cups marinara sauce

Salt and pepper to taste

2 cup mozzarella, shredded

1 cup parmesan, grated cheese (sprinkled on top)

Parsley for garnish

Directions; Preheat: oven 350F

Scoop the middle of the eggplant out leaving about 1/2 inch around the sides. Now chop and reserve the scooped out eggplant. Meanwhile brush the inside of the eggplant shells with olive oil, salt and pepper and sprinkle bread crumbs and garlic powder on top. Now, in a bowl place scooped eggplant. Add 2 tbsp. bread crumbs, 1 tbsp. olive oil and mix together well and then add it into the shell of the eggplant and firmly press down to leave an indent in the center where you will add your sauce, and shredded mozzarella cheese also sprinkle some grated parmesan cheese add a drop more sauce on top. Lastly in a baking dish add sauce at the bottom and place eggplant boats gently in the baking pan. Bake at 350F for 30 minutes until tops get golden brown. Garnish with fresh parsley.