Eggplant Marinara

By May 8, 2015Dinner

Besides being extremely healthy, this dish is a great way to enjoy marinara sauce without the wheat pasta it typically accompanies!

Step 1
In the morning or the night before, slice eggplant ¼-inch crosswise. Place in strainer and refrigerate.

Step 2
Lightly brush eggplant with melted ghee. Pan-fry or grill until done. Top with ricotta and warm marinara. Side dish options–roasted or grilled red peppers, fennel or sautéed zucchini.

Serves: 4
Prep: 20 minutes
Cooking: 20 minutes

  • 1 medium eggplant
  • 2 cups marinara sauce (containing 2 tablespoons chopped basil, 4 cloves chopped garlic, sea salt)
  • 1 cup ricotta cheese
  • 1 tbs ghee
  • Optional sides : 1-2 cups red peppers, fennel or zucchini, roasted or grilled.

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