Eggplant Parmesan (made with mozzarella)

-This can be prepared many different ways: appetizer on toasts, served as an eggplant parmesan sandwich on a toasted French baguette, baked with chicken or served as a side (featured image).

Easy steps:

1. Wash and slice 1 eggplant, slices should be 1/4-1/2 inch thick

2. Line a cookie sheet with tin foil, lay eggplant slices, coat each slice with salt; let sit for 20-30 minutes for salt to absorb and rid the eggplant of bitterness. *hint: set oven to BROIL at this point

3. You will notice the eggplant has begun to “sweat”; rinse quickly/lightly with cool water to remove excess salt

4. Place back on cookie sheet; brush with olive oil and sprinkle pepper  over each slice

5. BROIL in oven for 3-5 minutes, or until tops are golden brown

6. Use a fork to flip each piece over; brush olive oil over the other side; BROIL for 3-5 minutes on the other side

7. Layer eggplant inside a casserole tin (or something similar; I used a brownie pan) using a fork. *hint: set oven down to 350 degrees Fahrenheit

8. Cover with 3/4-1 cup of store-bought marinara sauce; BAKE at 350 degrees for 35-40 minutes (depending on how much eggplant you used)

9. Layer shredded mozzarella cheese (or cheese blend of choice) over marinara; BAKE for 10 minutes, or until cheese is golden brown.

10. Voila! Simple eggplant mozzarella. Served with zucchini-squash side and chicken breast.