My favorite dish of this summer! --ORGANIC EGGPLANT MARINARA-- Here are the step-by-step photos!

1. Peel and slice two medium organic eggplant. Lay the slices on paper towels, sprinkle lightly with sea salt and let them "sweat" for about 30 minutes or more. This draws out the water so that the cooked eggplant will not be "mushy"---you will thank me for this tip!

2. I use an indoor grill to brown the eggplant on both sides. Brush with just a little extra virgin olive oil and a sprinkle (more or less) of basil, oregano, and pepper.

                                                     3. Brown on both sides.

4. Spread a little organic marinara on the bottom of a square dish ( I use my homemade marinara which is made from blanched and peeled organic tomatoes, carmelized onions and garlic cooked in olive oil and pureed with basil, oregano, sea salt and pepper) Place a layer of eggplant on top and then some fresh mozzarella cheese pearls or slices. You could also use fresh goat cheese. Then repeat with sauce, eggplant, cheese and ending with sauce.

 5. This time I had fresh mozzarella slices so I just tore the slices into pieces and scattered around very rustically. My kids will eat this thanks to this cheese.

 

6. Sprinkle some herbs on top!

 

 7. Now it is ready to go into the oven. Bake at 350 for 30 to 45 minutes until it is nice and bubbly with melted cheese. IMPORTANT TIP: DO NOT USE TOO MUCH SAUCE OR IT WILL NOT BE AS GOOD AND IT WILL BE A MESS. SPREAD THE SAUCE LAYERS VERY SPARINGLY.