THE QUEEN OF PENTACLE’S EGGPLANT ‘PARMESAN’
The Queen of Pentacles is an Earth Mother. Regardless of “motherhood” status, they’re nurturing and generous to everyone around her, especially making sure that everyone is well fed and content. I imagine them cooking up a storm on Sundays, making a plate for anyone who comes to the door, and sending everyone home with leftovers. They also don’t fuss over perfection, they’re practical, like this dish. 🍝
This eggplant recipe is a bit lighter than the traditional one, but still incredibly comforting. Serve over pasta or with super crusty bread.
1 large eggplant, sliced into thin circles with a mandolin slicer.
2 cups marinara sauce (store bought or yours!)
8 oz shredded mozzarella cheese (use @followyourheart if dairy free)
2 tbs garlic powder
2 tbs Italian seasoning
1/4 cup shredded Parmesan (use @followyourheart if dairy free)
1/4 cup bread crumbs
1 tbs olive oil
1/2 cup chopped basil and parsley (combined)
Salt and pepper to taste
Preheat oven to 350.
Slice your eggplant as thinly as possible.
Spray a meatloaf tin with oil.
Layer as follows in the tin:
When you get to your final eggplant layer, top with sauce… then mix all remaining mozzarella cheese with the bread crumbs, garlic, Italian seasoning, and Parmesan. Spread evenly as the top layer and season with salt and pepper, and top with the olive oil. Bake until the sauce bubbles and the topping is crisp. Serve over pasta/bread with fresh herbs.