# Components:
→ Eggplants
01 - 2 large eggplants, halved lengthwise
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Protein Filling
05 - 1 cup cooked lentils (or cooked quinoa or shredded cooked chicken for a non-vegetarian variation)
06 - 1/2 cup low-fat cottage cheese (or ricotta cheese)
07 - 1/2 cup finely chopped red bell pepper
08 - 1/4 cup finely chopped red onion
09 - 2 cloves garlic, minced
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - 1/4 teaspoon chili flakes, optional
→ Toppings
13 - 1/2 cup pizza sauce or marinara sauce
14 - 1 cup shredded part-skim mozzarella cheese
15 - 10 slices turkey pepperoni or vegetarian pepperoni, optional
16 - 2 tablespoons grated Parmesan cheese
17 - Fresh basil leaves, for garnish
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Brush cut sides of eggplant halves with olive oil, then season with salt and black pepper. Arrange cut-side down on the baking sheet and roast for 20 minutes, until just tender.
03 - While eggplants roast, combine cooked lentils, cottage cheese, red bell pepper, red onion, minced garlic, oregano, basil, and chili flakes in a mixing bowl. Stir until evenly combined.
04 - Remove eggplants from oven. Carefully scoop out some of the flesh, leaving a 1/2-inch border to form boats. Chop the scooped-out flesh and stir it into the protein filling.
05 - Arrange eggplant halves cut-side up. Spoon the protein mixture into each boat. Spread pizza sauce evenly over each, then top with shredded mozzarella, pepperoni slices (if using), and finish with grated Parmesan.
06 - Return filled eggplants to the oven and bake for 10 to 12 minutes, until cheese is melted and lightly golden.
07 - Remove from oven. Garnish with fresh basil leaves and serve hot.
