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Eggplant Parmigiana

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):

PROCESS:

  1. Preheat oven to 350 degrees
  2. Thinly slice eggplant vertically and remove peel
  3. Lay eggplant on paper towels and add sea salt on top, Leave for 30 minutes to draw out any extra water
  4. Brush pan with olive oil
  5. Put layer of eggplant on pan, then tomato sauce, then sprinkle on cheese
  6. Repeat step #5 for a second layer
  7. Bake for 25 minutes
  8. Enjoy!

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