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Eggplant Parmigiano


2 Eggplants

1/4 lb. Mozzarella Cheese

Fresh Basil Leaves

Sea Salt to taste

Tomato Sauce


Rinse Vegetables and Herbs

Slice Eggplant into thin circular pieces (discard top)

Place Eggplant on baking sheet and lightly salt and drizzle Extra Virgin Olive Oil on top; bake for 20 minutes until soft on 350 degrees

Make homemade red sauce or purchase at the store (I only use homemade, but you if you buy a premade purchase one with the least amount of ingredients).

Cook sauce or if using premade, heat on stove top for up to 30 minutes

Once sauce is ready, stack 4 eggplant slices on top of one another on baking sheet (repeat until all of eggplants are used), adding some fresh basil on top; top with shredded mozzarella cheese and sauce (use a toothpick to hold together if needed)

Bake for 25-35 minutes on 350 degrees, checking occasionally


*Use Organic when possible; cook your own homemade sauce if possible (store bought often has hidden sugars)