Served over steamed parsnips, zucchini, and squash, with homemade marinara sauce on top
INGREDIENTS
* Eggplant (1)
* Basil (6 leaves of fresh basil chopped)
* Garlic (6 large cloves minced)
* Olive Oil (4 tablespoons)
SERVING SIZE: 4
PREPARATIONS
Pre-heat oven to 350 degrees for 10 minutes. Mince Garlic. Chop Basil. Cut Eggplant into thin disks. Grease a cookie sheet or casserole plate with 2 tablespoons of olive oil. Lightly soak the eggplant disks with remainder of the olive oil. Spread the mince garlic on the eggplant disks.
INSTRUCTIONS
Bake one side of the eggplant for 10 minutes. Flip eggplants. Bake the other side for 8 minutes. Add basil on top of the eggplant disks. Bake for 2 more minutes.
SERVING IDEAS
Serve over steamed vegetables, rice, or noodles. Side of marinara sauce is also recommended.
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