Eggplant Lasagna Boats

Step 1. Slice the eggplants in half lengthwise. Brush the flesh evenly with 1 Tbsp. olive oil, and season evenly with 1/2 tsp. salt.

Place eggplant halves, flesh side-down, into a heated skillet. Cover and cook on medium heat for 15 minutes, or until flesh softens.

Note: You can add a little water to help steam the eggplant. Remove from the skillet and set aside.

Step 2. Heat remaining 2 Tbsp. oil in the same large skillet over medium heat. Once hot, add mushrooms and onion, and garlic. Cook until softened, about 6 to 7 minutes. Add chili flakes (optional), 1/4 tsp. each salt and black pepper, and spinach; cook 2 more minutes, until spinach wilts. Stir in 1 1/4 cups marinara sauce and basil.

Step 3. Use a spoon to partially hollow out eggplants, leaving about a 1/2-inch-thick border around skin to create a boat.

Roughly chop eggplant flesh that was scooped out, and add to the pan with veggies and sauce; mix to combine.

Remove from the pan and set aside.

Step 4. Spread remaining 1/2 cup marinara sauce into the bottom of the skillet.

Arrange the eggplant boats in the pan, and spoon the filling evenly into each one, layering the cottage cheese in between each filling.

Divide mozzarella between the two.

Step 5. Over medium heat, cover and steam long enough to melt the cheese, 1-2 minutes.