Gluten-Free Eggplant Parmigiana

(Serves Four)

2 medium eggplants

1 large ball of Mozzarella

2 cups tomato sauce or freshly diced tomato

Trim ends of eggplant and discard.

Cut length-wise in 1/2 inch wide slices.

Lightly brush each side with olive oil, season with ground pepper and place on a baking sheet.

Bake in a 375 degree oven for 20-25 minutes, flipping slices over after 10 minutes.

Slice mozzarella and evenly distribute over baked eggplant.

Spoon sauce as desired over uncovered areas of eggplant and serve remaining sauce on the side.

Place under a broiler until mozzarella is lightly golden, 2-3 minutes.

Serve one slice as an appetizer or two as an entree portion.

Grilled Fork and Knife Caesar Salad

Wash and trim one head of romaine lettuce.

Cut lengthwise in half.

Lightly brush cut side with olive oil. 

Place on a hot BBQ grill for 4-6 minutes.

Remove from grill and plate.

Just before service, coat with caesar dressing and garnish with croutons.