Recipes and images courtesy of Jennifer Johnson
These tasty, kid-tested recipes from Chef Jennifer Johnson of “Witnessing Nature in Food” are sure to be a hit at the dinner table. Find more of her recipes online at witnessingnature.net.
INGREDIENTS:
2 organic eggplants, sliced 1/4-inch thick
Olive oil spray
Salt and pepper
1 jar of organic tomato puree
1 cup shredded parmesan cheese
14-inch ball of Buffalo mozzarella, sliced
4 basil leaves, chopped
DIRECTIONS:
1. Spray bottom of two cookie sheets with olive oil.
2. Cover the sheets with the sliced eggplant.
3. Spray the tops of the eggplant with the olive oil spray, then sprinkle with salt and pepper.
4. Cook at 350 degrees for 8-10 minutes on each side.
5. Remove from the oven. Once cooled, carefully remove the eggplant slices.
6. Spray the bottom of a 9-inch round pan with olive oil.
7. Layer the cooked eggplant in the pan. Spread 1 Tbsp of sauce on each eggplant slice.
8. Sprinkle with salt, pepper and parmesan cheese.
9. Repeat until all eggplant is used.
10. On the top layer, spread more sauce, salt and pepper and parmesan cheese.
11. Place sliced Buffalo mozzarella and chopped basil on top.
12. Bake at 350 degrees until the cheese is bubbly and starting to brown.
13. Cool for 10 minutes and serve.
For more recipes, visit greenlivingaz.com/recipes
