Eggplant Parmesan
Org - GF – SF – NF
4 Servings
2 organic eggplants
2 oz. organic extra-virgin olive oil
1 cup low fat organic mozzarella cheese
1 cup low fat organic ricotta cheese
1 organic egg white
1 tsp. organic oregano
1 tsp. organic basil
1 tsp. minced organic garlic
Pink Himalayan salt and organic pepper to taste
Rinse the eggplant. Slice the eggplant into medallions and brush with olive oil.
Bake in a 350° oven for 10 minutes. In a separate bowl, mix the ricotta cheese with the spices and the egg white. Layer the baked medallions of eggplants with the ricotta mixture (like lasagna) and top it with tomato sauce and mozzarella cheese. Bake for five minutes to melt the cheese.