Usually Saturdays are my designated “cheat and eat out” day, but I decided after finishing my Pilates workout this morning to come home and fix a deep dish of Eggplant Parmesan, from scratch. Everything in this dish is grain free and clean.
1. Sliced eggplant with a drizzle of olive oil on a baking sheet to bake until a little crisp.
2. Make the sauce.
3. Layer in casserole dish: Eggplant+Grated Parmesan Regianno+Spinach+Mozarella. Repeat one more layer.
4. Bake in oven on 350 for approximately 30 minutes
For all my slow and simmer labor of making the homemade marinara from canned organic roasted tomatoe puree, onions, garlic, parsley, fresh basil, crushed red pepper, black pepper, sea salt, and wine, I have 4 cups to freeze for a future recipe.