How To:​​

• Preheat oven to 400 degrees.

• Slice and salt eggplant. Let sit for 20 minutes, then blot dry with a paper towel.

• Lightly brush the eggplant with olive oil and bake for 20 minutes.

• Remove from oven and let sit.

• Create a layer of shredded parm on a lightly oiled sheet pan and bake for 2 minutes only. 

• Remove from oven and place eggplant onto each bed of parm.

• Spoon a bit of marinara and pesto onto each eggplant and top with Mozzarella.

• Return to oven and bake until the parm looks crispy and yummy!

• Let cool and then they're ready to eat!