Easy Eggplant Parm

Serves 2

1 large eggplant (about 2 pounds), sliced about ½”-¾” thick

organic olive oil

salt & freshly ground black pepper 

1 jar of your favorite marinara sauce or homemade if you have the time! (My fav is Rao's Arrabbiata which has a little kick!)

1 container of kite hill's dairy free riccota

gluten free Italian bread crumbs

8 oz. fresh mozzarella, thinly sliced or torn

organic basil

1. Roast the eggplant. Preheat oven to 450°. Drizzle eggplant with olive oil and season with salt and pepper and roast, turning eggplant halfway through (I use tongs or a fork), until it’s as tender and both sides are as brown as if they were fried, 25–30 minutes.

2. Okay, it’s time to assemble this thing! 

Lay down the slices of eggplant in a baking dish. Top each eggplant with riccota, then tomato sauce, and another slice of eggplant. Top the eggplant towers with the mozzarella & breadcrumbs.

3. Now, bake it. Pop it into the oven until the cheese is browned and everything is bubbling around the edges, 15–20 minutes. Remove from the oven, maybe finish with some basil.

4. Enjoy on top of your favorite pasta!