Ingredients
- 1 ea eggplant medium-sized, sliced thin
- 1 jar organic red sauce (I used Bertolli organic olive oil basil garlic red sauce)
- olive oil spray
- 1 dash grated parmesan
- 1/2 ball fresh mozzarella
- 1 dash garlic powder
- 1 dash pink himalayan salt
- 1 dash black pepper
- 1 dash dried oregano
- 1 dash crushed red pepper (optional)
- 1 dash fresh chopped oregano (optional)
- 1 box brown rice spaghetti (Trader Joe's is our brand of choice)
Instructions
Prep the Eggplant
- Preheat oven to 350 degrees. Slice eggplant in thin slices. Spray cooking sheet generously with oil and lay eggplant slices on top. Spray generously with oil spray and season evenly with pink salt, black pepper, dried oregano and garlic powder. Flip slices, spray and season the other side.
Bake the Eggplant
- Bake uncovered for 15-20 minutes - flip and bake for another 15. Slices should be easy to cut and soft (not chewy).
Layer the Eggplant
- Remove from oven and layer: Eggplant slice, sauce layer, thin slice of fresh mozzarella, eggplant slice, sauce, sprinkle of parmesan, eggplant, sauce, thin slice of fresh mozzarella, eggplant, sauce, sprinkle with parmesan and oregano.
Bake the Stacks
- Make eggplant stacks until you use them up! Once assembled, bake them at 350 for 10 minutes or until cheese is melted.
Cook Spaghetti & Assemble
- Cook spaghetti as the package shows while eggplant stacks are baking. Add sauce to cooked spaghetti. Top spaghetti with eggplant stacks. Sprinkle with additional parmesan, red pepper flakes (optional for heat) and fresh oregano (also optional)! Enjoy! And don't forget to take a picture, post, and tag with #jerseyjennskitchen!
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