Cooking Time

30 – 40 minutes

Yields

4 Servings

Ingredients

• 5-6 small size eggplants
• ¾ cup sliced tomatoes or ¾ cup tomato sauce
• ¾ cup mozzarella cheese grated
• ¼ cup extra virgin olive oil
• 2 tbsp finely chopped basil leaves
• ½ tsp oregano flakes
• ½ tsp red pepper flakes
• ½ tsp sea salt
• ½ tsp black pepper

Directions:

1. Cut the small eggplants into half lengthwise.
2. Brush each side with oil and season with salt and pepper.
3. In a non-stick pan cook the eggplants for 4-5 minutes until they have browned and are well done.
4. place the eggplants in a single layer on the parchment-lined baking sheet.
5. Top the eggplants with chopped tomatoes or tomato sauce (or both), grated cheese, and oregano.
6. Place in a 204°C/400°F preheated oven for just a few minutes until the cheese has melted well.
7. Remove from the oven. Garnish with red pepper flakes, basil leaves, or herbs of your choice.
8. Serve immediately and enjoy!

Notes:

• Toppings: You can add additional toppings of your choice like mushrooms, pepperoni, olives, or whatever you fancy!
• Vegans can use dairy-free cheese.

This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.