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Maple Cheesy Eggplant

 

1 Eggplant

1 Bunch Baby Spinach

1 Cup Shredded Mozzarella Cheese

1 Handful of Fresh Basil, chopped

2 tsp Garlic Powder

1 Tbsp Maple Sugar

 

Slice eggplant 1/2 thick. Then salt the slices liberally on both sides and let them rest on paper towels for 2-4 hours. Rinse and pat dry.

 

In a bowl combine the mozzarella cheese, basil, garlic powder and maple sugar.

 

Grill the eggplant on each side 3-4 minutes. Once you have flipped the eggplant, top with the spinach.

 

Then sprinkle the mozzarella mixture on top of the spinach and broil until the cheese is golden.