Besides being extremely healthy, this dish is a great way to enjoy marinara sauce without the wheat pasta it typically accompanies!
In the morning or the night before, slice eggplant ¼-inch crosswise. Place in strainer and refrigerate.
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.
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.