Eggplant Parmesan "one of the keys is to salt the eggplant slices and then give it time to let the salt draw out the eggplants’ liquid. It makes a huge difference when it comes to pan-frying the breadcrumb coated slices as they don’t end up soggy!
Eggplant pizza 2 large eggplant, sliced 1 inch thick 24 oz jar tomato sauce 20 slices provolone cheese, mozzarella works too oz fresh cherry tomatoes, sliced 1 cup fresh spinach tsp himalayan salt Pepper flakes, optional
Grilled Eggplant Mozzarella Stacks- Sliced grilled eggplant portobello mushrooms sautéed spinach roasted red peppers fresh mozzarella fresh basil and a drizzle of pesto or pesto oil. Stacks held together with a sprig of rosemary.