Indulge in this Healthy Eggplant Parmesan Recipe from Vervana for a fresh, clean summer dish.

Ingredients:

2 eggplants, sliced into ¼-inch thick rounds

2 egg,s beaten

2 cups bread crumbs (Panko, Italian style, gluten-free or homemade)

1 jar Vervana Organic Marinara sauce

2 bell peppers (any color), sliced

1 tsp. Italian Seasoning & Dipping Blend

1- 4 tbs. Vervana Organic EVOO (or cold-pressed basil, or garlic olive oils)

10 oz. organic mozzarella cheese, sliced or shredded

Optional: handful of chopped fresh basil or parsley

1 bag of organic red lentil or chickpea pasta, prepared according to directions

Savory salt and pepper & juniper blends 

Directions:

To make this Healthy Eggplant Parmesan Recipe from Vervana, start by preheating the oven to 350℉. Wash and slice the eggplant. Grind sea salt onto both sides of each eggplant slice and lay the slices on a plate to reduce moisture. Let eggplant sit for 30-60 minutes, then blot with a paper towel to absorb the excess moisture. Dip each slice into the eggs, then into the bread crumbs (or flour mixture) and place onto a greased baking sheet. Bake each side for 8 to 15 minutes until crispy. While the eggplant is baking, warm the olive oil in a frying pan on medium heat. Add sliced peppers and Italian Seasoning & Dipping Blend, and sauté until soft. Spread a thin layer of marinara sauce on the bottom of a 9×13 baking dish followed by a layer of eggplant, then peppers, more sauce, and evenly spread some of the mozzarella out over the top of the layer. Repeat until all the eggplant and cheese is used. Bake for 40-60 minutes until bubbly and browned on top. Place 1/4 of the prepared pasta onto a serving plate or in a bowl and top with a spoonful of marinara sauce or a drizzle of cold-pressed olive oil if desired. Top with a serving of eggplant Parmesan, and finish with a drizzle of extra virgin or flavored olive oil. Garnish with fresh, chopped herbs. (Serves 4)

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