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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Eggplant
Preheat your oven to 375°F (190°C). Slice the eggplants in half lengthwise and scoop out some of the flesh to create a boat. Brush the cut sides with olive oil and sprinkle with salt and pepper. Place them on a baking sheet, cut side up.
Cook the Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the chopped tomatoes, salt, and pepper, and cook until the tomatoes are soft. Stir in the crab meat and cook for an additional 3-4 minutes.
Fill the Eggplant
Spoon the crab and tomato mixture into the hollowed-out eggplant halves. Top with hollandaise sauce and sprinkle with Parmesan cheese.
Bake
Bake in the preheated oven for 25-30 minutes or until the eggplant is tender and the cheese is golden.
Serve
Remove from the oven, garnish with fresh parsley, and serve warm.
