Eggplant Parmesan Boats

Surprisingly tasty, actually. There's one major flaw - the recipe only calculates half an aubergine per serving - that was what my one year old (12.5 months!) daughter ate in one sitting (admittedly, we think she's going through a growth spurt, but still...). My guess was that this was an trick to keep the calorie count down, so I was surprised that I didn't find any mention of calories at all (not that I would care).

Anyway, we roughly doubled the recipe and used five aubergines (we needed five servings instead of four), 500 g minced meat (a mix of beef and pork), one onion, four cloves of garlic, no garlic powder (why?!), about 450 g mozzarella, some parmesan and this Tomato Sauce with Onion and Butter, and this worked out well.

Next time, I'd roast the aubergines a little longer; also, try to roast them immediately to prevent them fron turning brown (or add lemon juice). A melon ball spoon makes things much easier, and also allow your tomato-meat sauce to simmer longer and cook it until quite dry, as the aubergines will supply more liquid than you'd otherwise enjoy.