It was a last minute thought… baked eggplant. I didn’t have time to slice, salt and let sit for 30 minutes so I just hoped for the best. Typically, letting the eggplant sit, salted for 30 minutes takes away any of the bitterness this night shade vegetable might have.
Preheat oven to 400 F.
- 1 medium Eggplant, trim ends.
- 4 TBS Olive Oil (more or less)
- Your favorite Organic Marinara Sauce
- 2 oz Goat Cheese
- 4 oz Mozzarella Cheese, sliced.
- 1/4 cup Parmesan Cheese
- 4 slices Morning Star Vegetarian Bacon Strips (microwave for about 1 minute to cook)
- 1 TBS Basil (dried)
- Ground Pepper
Slice eggplant and sprinkle with sea salt. Let sit while you preheat the oven and grab the rest of your ingredients. Heat frying pan with 2 TBS olive oil on med. high heat. Rinse the eggplant with water and dry on a paper towel. When pan is good and hot, put in 1 layer of eggplant (don’t overcrowd), sprinkle with pepper and let brown about 4-5 minutes. Turn over and cook 4-5 min.
Just cover the bottom of a baking dish with your sauce, put on top of the sauce, 1 layer of eggplant, you may have to slightly overlap. Top with crumbled goat cheese, crumbled 2 strips of the Morning Star bacon, 1/2 of the parmesan and drizzle more sauce over top. Cook your second batch of eggplant in the same manner, adding 2 more TBS of oil if needed.
Add the 2nd layer of eggplant to your baking dish. Drizzle with sauce. Top with mozzarella slices, sprinkle on basil and ground pepper. Sprinkle with rest of the parmesan cheese. Cover with foil and bake 25 minutes, til bubbly. After 25 minutes, remove foil, turn oven to broil and let the cheese brown, not burn, on top. Enjoy!
|About 4 servings:
Amount Per Serving
|Total Fat||25.9 g|
|Saturated Fat||8.4 g|
|Polyunsaturated Fat||2.7 g|
|Monounsaturated Fat||13.4 g|
|Total Carbohydrate||16.0 g|
|Dietary Fiber||5.0 g|