Dyl has been making @monavand eggplant parmigiana on repeat, and it just proves that easy and delicious can go hand in hand. The marinara and Violife mozzarella cheese baked together creates a creamy foundation that pairs beautifully with peppery arugula and/or pasta too. The type of meal that just warms your soul and keeps you going back for seconds…maybe thirds.
INGREDIENTS (ORGANIC WHEN POSSIBLE):
- 2 Eggplants
- Shredded Violife Mozzarella
- Olive Oil
- Rao’s Marinara Sauce (Organic option: Bello’s Marinara Sauce)
PROCESS:
- Preheat oven to 350 degrees
- Thinly slice eggplant vertically and remove peel
- Lay eggplant on paper towels and add sea salt on top, Leave for 30 minutes to draw out any extra water
- Brush pan with olive oil
- Put layer of eggplant on pan, then tomato sauce, then sprinkle on cheese
- Repeat step #5 for a second layer
- Bake for 25 minutes
- Enjoy!
