Name: Roasted Eggplant with Mozzarella, Tomatoes and Basil
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 5 min
Ingredients: 1 large eggplant, cut into 1/4” thick rounds; Celtic sea salt; 2 tablespoons ghee, melted (click here for an easy homemade recipe); 4 ounces mozzarella, sliced thin; 2 tomatoes, sliced thin; 1/4 cup basil leaves, chopped; 2 tablespoons extra-virgin olive oil; Celtic sea salt

Roasted Eggplant with Mozzarella, Tomatoes and Basil

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Category: Side
Diet: Gluten Free

Ingredients

Units

1 large eggplant, cut into 1/4” thick rounds
Celtic sea salt
2 tablespoons ghee, melted (click here for an easy homemade recipe)
4 ounces mozzarella, sliced thin
2 tomatoes, sliced thin
1/4 cup basil leaves, chopped
2 tablespoons extra-virgin olive oil
Celtic sea salt

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Instructions

Preheat oven to 400ºF and adjust rack to middle position. Place eggplant rounds on a baking sheet covered in parchment paper and sprinkle both sides with sea salt. Let sit for 30 minutes. After 30 minutes, pat them dry with a towel and brush with ghee. Roast for 15 minutes, or until edges are just turning golden brown. Cool for 10 minutes
Top each eggplant round with mozzarella, tomato and basil and drizzle with olive oil. Sprinkle with sea salt. Serve.

Nutrition

Serving Size: Serves 4

Find it online: https://deliciouslyorganic.net/roasted-eggplant-with-mozzarella-tomatoes-and-basil/