Prosciutto Eggplant Boats

Prosciutto Eggplant Boats are best when topped with 1-2 Servings of Lucy’s Red Hot CBD 


  • 3 eggplants, cut into halves
  • 6 eggs
  • 1 tbsp deli mustard
  • 2 prosciutto slices, chopped
  • 1/4 tsp dried parsley


Scoop flesh from eggplant halves to make a shell. Set the eggplant boats on a greased baking pan. Spread mustard on the bottom of every eggplant half. Split the prosciutto among eggplants boats. Crack an egg in each half, sprinkle with parsley, pepper, and salt. Set oven at 400 F. Bake for 30 minutes or until boats become tender.

Thank you for checking out this awesome recipe but don’t forget to top it off with 1-2 Servings of Lucy’s Red Hot CBD.

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