Eggplant Parmesan

Hi ladies!

You all know how much of a health nut I am, and I truly believe taking care of the inside is just as important as taking care of the outside. I watch daily what I put in my mouth, And try to eat organic as much as I can.

I try to share one of my favorite recipes with all of you each month. These recipes are healthy and super delicious. One of the reasons I love this recipe so much is because it’s not only delicious, but loaded up with tons of vitamins and antioxidants. This is a favorite around our home, and I hope you enjoy it as much as we do. This is a favorite of mine from Martha Stewart.

-4 medium tomatoes , halved

-1 shallot, halved lengthwise

-1/4 cup extra virgin olive oil

-Himalayan salt and black pepper

-2 large eggplants , cut lengthwise into 1 inch planks

-1 pound fresh mozzarella

-1/4 cup thin sliced fresh basil leaves

-1 loaf of rustic bread Egg plant Parmesan

Preheat grill to medium high. Brush cut sides of tomatoes and shallot with 1 tablespoon oil . Grill , cut side down , until charred in spots. 4-5 minutes. Flip and continue cooking until vegetables are slightly softened. 2-3 minutes. Transfer to a cutting board . When cool enough to handle , roughly chop and transfer to a bowl. Season with salt and pepper.

Brush both sides of eggplants with remaining 3 tablespoons of oil. Season with salt and pepper. Grill, turning once , until lightly charred in places and almost tender. 4-5 minutes per side. Transfer to a plate.

Top eggplant with mozzarella. Return to the grill and cook. Covered and until cheese melts. 1-2 minutes. Top evenly with tomato mixture , and sprinkle with basil , drizzle with oil, and serve with rustic bread.

I use all organic products, but you are more than happy to use whichever ingredients you choose.

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