stacked eggplant parmesan with garden good

Posted by on Feb 10, 2012 in recipes

I love eggplant and my husband doesn’t – what’s a girl to do? So when my mom came for a visit I made this for our dinner. DELICIOUS! It’s so easy to make, so healthy and bursting with fresh summer flavors. I don’t grow my own eggplant (maybe next year?), but I do get them from my local organic crop share. I recommend picking a smaller, organic eggplant for this recipe. The eggplant is perfectly paired with our sweet & tangy Garden Good Pasta Sauce. Enjoy!

Eggplant
Mama Jess Garden Good Pasta Sauce
Fresh Mozzarella Cheese
Parmesan Cheese
Fresh Basil
Salt & Pepper
Olive OIl

Directions:

Turn on broiler to 450 degrees. Slice eggplant thin (1/4-1/2 inch). Sprinkle salt on raw eggplant and let set 10 minutes on paper towel covered plate or pan. Then brush eggplant with olive oil on both sides, place on cookie sheet. Lightly pepper. Place in oven and roast for 8-10 minutes per side. Eggplant should be golden brown. Turn oven to Bake at 350 degrees. In an 8×8 baking dish, spread 2 Tablespoons of Mama Jess Garden Good Sauce, place an eggplant slice, then a thin slice of mozzarella. Repeat: Sauce, Eggplant, Mozzarella. Top with a sprinkle of parmesan cheese. Bake uncovered for 10 minutes. Top with fresh basil and serve.

Nutritional for 1 serving/stack:
257 calories
15.5 grams Fat
10 grams Protein
4 grams Fiber
5 grams Carbohydrate