Baked Eggplant & Beef

1 medium size Eggplant cut into small chunks
1 cup Grape Tomatoes halved or 2 medium size tomatoes chopped
1 cup Fresh Basil Leaves chopped
2 cups Chickpeas drained and rinsed
1/2 cup Feta crumbled or mozzarella
2 tsp Kosher Salt
1 tsp olive oil
1 lb ground beef, cooked (optional)

Preheat oven to 475
Mix all ingredients and bake for 30 minutes. Serve as is or over rice for hungry teens!

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Eggplant Parmigiana

1 lb ground beef
1 lb eggplant, wash, and cut lengthwise
NOTE (if using Black Beauty eggplant, you’ll want to peel it also. We do not peel Ichaban Eggplant.)
1 egg, beaten
1/4 cup flour
2 TBS oil
1 cup spaghetti sauce
1 1/2 cup cheese

Preheat oven to 350.

Dip sliced eggplant into egg, then flour. Fry eggplant in hot oil until golden brown. Add additional oil if needed. Place fried eggplant slices in a baking dish. Sprinkle with cheese. Add a layer of sauce and meat. Continue alternating layers and end with cheese on top. Bake for 30 minutes or until cheese has melted and it’s heated through. Salt and pepper to taste.

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