This is the low carb, high fiber version of cheesy pull-apart bread. Perfect as part of a mezze platter, or simply served on its own, this healthy, cheesy eggplant will even satisfy a carb lover. We steam the eggplant first and then add the cheese to reduce the chance of the cheese melting too much and falling through the cracks. For more even cooking, look for an oblong eggplant versus a shorter, stouter one.
How to Make It
Preheat oven to 375°F. Using a sharp knife, score each eggplant into a large crosshatch pattern, careful not to cut all the way through. Place each eggplant on a large piece of heavy-duty aluminum foil.
Stir together oil, garlic, basil, parsley, salt, and crushed red pepper in a small bowl. Brush oil mixture evenly over each eggplant, gently opening up crosshatch to make sure oil gets in between crevices. Loosely wrap each eggplant with foil, leaving some space between foil and eggplant. Place on a large rimmed baking sheet.
Bake in preheated oven until eggplant is just tender, about 40 minutes. Gently unwrap, and let cool slightly, about 10 minutes. Gently stuff crevices of eggplants with mozzarella and Parmesan. Bake uncovered until cheese is melted, about 10 minutes. Garnish with parsley; serve with marinara for dipping.