Stuffed, Baked Eggplant Boats
Made with Ugly Sauce
2 1/2 cups Ugly Sauce, divided
2 medium eggplants, halved
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 tsp. dried wild oregano
2 cloves garlic, minced
1 large egg, lightly beaten
2 1/2 c. fresh unsalted mozzarella, chopped
1/4 c. freshly grated Pecorino Romano
1/4 c. Italian bread crumbs
Freshly basil, sliced for garnish
Preheat oven to 350°. Spread 1 cup of Ugly Sauce over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano and salt. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
Transfer mixture to a bowl and add 1 cup chopped mozzarella and remaining 1 - 1/2 cup Ugly Sauce. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Pecorino and bread crumbs.
Bake until eggplants are tender and cheese is golden, about 50 minutes.
Garnish with fresh basil before serving.