My friend Shannon commented that Hannah and I should rename the blog “Young and Hungry Sisters” because of our many recipe posts lately. 
Special thanks to my co-worker Dolores for the inspiration for this recipe!!
I planted my patio garden at my apartment in San Antonio this weekend and was itching to use some of the fresh basil in a recipe. I picked out an eggplant at the grocery store on a whim and remembered I had frozen tomato meat sauce in the freezer from a previous spaghetti squash recipe. Quick, simple, and healthy…if you don’t count the garlic bread!!
Ingredients:
- Fresh Basil
- 1 Eggplant
- Meat sauce or spaghetti sauce
- salt & pepper
- Parmigiano-Reggiano cheese
Here is my cute little basil plant, freshly planted on Sunday!! I actually have two because I love basil and intend on making some delicious homemade basil once it gets a little bigger.
I used my mandolin slicer to ensure all of the eggplant slices were the same size for even cooking. I defrosted my homemade meat sauce. Preheat the oven to 350 degrees.
Layer meat sauce then eggplant, season with salt and pepper and top with sliced basil. Repeat.
Once you have 3-4 layers of eggplant cover with sauce and foil and bake in the oven for about 35 minutes @ 350 degrees.
Here is the finished product. Grate on the cheese and serve! I enjoyed my eggplant with steamed broccoli and a piece of garlic bread (and a glass of red zinfandel
I promise I will have a non-recipe post soon!! Stay tuned for a fun make-up post.
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