Eggplant Vegetable Boats; Crispy Baked Potatoes - Xpress GTXpress 101 Instructions Manual

Eggplant Vegetable Boats

1 white or purple eggplant (5 inches long), cut in half lengthwise
1/2 cup canned diced tomatoes with herbs or roasted garlic
1 Tablespoon grated parmesan cheese
1/4 teaspoon each salt, pepper, garlic and onion powder
1/4 cup Italian-flavored bread crumbs
nonstick cooking spray.
Scoop out the center of the eggplant and chop it into small pieces.
Combine the chopped eggplant with the tomatoes cheese and
seasonings. Fill the eggplant shells with the mixture and sprinkle half
the breadcrumbs on each boat. Carefully place the boats in wells.
Spray the top wells with nonstick cooking spray before closing.
Cook 8 minutes. Serves 2.
Yellow Squash Vegetable Boats - substitute a small yellow squash
(about 8 ounces) for the eggplant. Trim off the narrow end, if
necessary to fit into the wells.

Crispy Baked Potatoes

2 medium potatoes, washed and sliced in half lengthwise
nonstick cooking spray
Spray potatoes with nonstick cooking spray. Lay one half skin side
down in each cooking well. Lay the second half skin side up over the
top, but offset so that the unit closes.
Cook 15 minutes. Serve with butter or sour cream. Serves 2.
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