My Sweetness, along with his mother and abuelita (little grandmother) have a delightful garden at their house this year and have bestowed upon me a lovely variety of garden fresh produce and “farm” fresh eggs (yard fresh really with their awesome flock of ladies.) So, what is a girl to do but make a veggie meal out of it!

1 bunch of scallions, large bell pepper, large eggplant

1 jar of Marinara sauce (if you can make it from scratch, kudos!)

1 cup of Cornmeal flour

4 eggs

1 bag of shredded mozzarella or sliced provolone

Coconut or olive oil

Seasoning/spices of your choice

Slice up the scallions and bell pepper into “spears”

Have and slice the eggplant into 1/3-1/2 inch slices, trying to make the thickness as uniform as possible for even cooking

Layer bottom of baking dish with a bit of marinara and half of the bellpepper and onions with about 1/3 jar of marinar

Dip each piece of eggplant into egg wash and cornmeal flour twice and lightly fry on both sides until lightly brown in olive or coconut oil

Layer eggplant on top of first layer of veggies, top with cheese

layer another round of veggies, marinara and eggplant

Top with remaining marinara, a bit of salad and remaining marinara sauce, bake for 30-45 minute as 350 degrees Fahrenheit, until cheese is toasted and melted on top and dish is hot completely through.

If you prep this in an aluminium take away dish or baking tin, you don’t have to bake it immediately but can freeze it as a meal prep for later–bakes nicely from frozen or can be shared as a welcoming dish, a freezer meal for the expectant parents, a warm meal for a loved one recovering or just as a special treat for someone and the aluminium toss pass never needs to be cleaned or returned! (No need for the church ladies to write their name and phone number on the bottom anymore!)

I like to lightly sprinkle McCormick Grill Mates “roasted garlic and Herb” seasoning between each later for a little extra pizzaz. Happy Cooking!

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