Ingredients

The following ingredients have 4 Servings
  • 2 long eggplants (cut into thin long noodle size strips)
  • 25 cherry tomatoes seeded and quartered
  • 1/4 cup olive oil +2 tablespoons (50 grams + 26 grams)
  • 1 cloves or 2 of garlic chopped
  • 1/2 teaspoon oregano (1/2 gram)
  • pinch or 2 hot pepper (flakes if desired)
  • 4-5 leaves fresh basil chopped
  • 8 small mozzarella balls chopped
  • 1/4 cup freshly grated Parmesan cheese (25 grams)

Instruction

  • In a large bowl add eggplant noodles and 1 teaspoon salt and toss, let sit 20-30 minutes, then rinse and drain well. Prepare sauce while eggplants are sitting.
  • In a large pan add 1/4 cup oil, garlic, cherry tomatoes, oregano, basil, pinch of salt and hot pepper flakes, cook on medium heat for approximately 10 minutes (until liquid has evaporated and tomatoes are soft).
  • Add well-drained eggplant noodles, 2 tablespoons of oil, toss together, cover and cook for 5 minutes, remove lid and cook approximately 5 minutes or until noodles are soft (not mushy) add mozzarella and Parmesan cheese, toss gently. Serve immediately. Top with extra Parmesan cheese if desired. Enjoy!