Eggplant "Parm"

*PIC COMING SOON*

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the bell peppers, and garlic and cook until the vegetables are soft, about 6-8 minutes.

Step 2

Add the tomato paste, salt and oregano to the pot and let it cook for 2-3 minutes. Add the crushed tomatoes to the pot, reduce the heat, and let it simmer gently until the eggplants have finished roasting.

Step 3

While the sauce is cooking, prepare the eggplants. Preheat your oven to 375 degrees. In a medium sized bowl mix the oregano, black pepper and 1/2 teaspoon of pink Himalayan salt and season both sides of the eggplant slices. Place the eggplant round onto a baking sheet. Bake the eggplant in the oven for 20 minutes.

Step 4

Spread a couple of small scoops of the tomato sauce in the bottom of an 11×9 inch baking dish. Lay half the eggplant rounds over the sauce then cover with half of the remaining sauce . Finish assembling the vegetarian eggplant parmesan with the remaining eggplant and sauce. Bake in the oven for 40 minutes, or until it is hot and bubbling.

Step 5

Remove the vegetarian eggplant "parm" from the oven and let it rest for 10 minutes before serving.