Cooking Time: 50 minutes

Serves 4

What you Need:

• Salt

• 2 large eggplants, cut into 1/4-inch-thick rounds

• olive oil
• 2-4 tomatoes, sliced

• 1-pound fresh mozzarella cheese, sliced
• 1 pouch of Haven’s Kitchen Red Pepper Romesco
• 1 cup loosely packed fresh basil leaves, torn


How to Make it

1. Preheat broiler to high. Sprinkle salt on both sides of eggplant rounds, and place on a sheet pan lined with paper towels. Let liquid drain from eggplant 30 minutes



2. Pat the eggplant dry. Place in a single layer the baking sheet. Broil for about 5 minutes, til golden and crisping

3. Lower oven temperature to 425°F. In a baking dish, layer tomatoes, mozzarella and Romesco sauce between the slices of eggplant and bake until cheese is melted and golden brown, about 15 minutes. Top with basil