We are two Catholic, teen sisters trying to live a healthier lifestyle. We are on a quest to find natural alternatives to chemical laden food and body products. This blog is to help inspire you to live a toxic free life.
Directions: In a small pot, on low/medium heat add 2/3 cup water, 1/3 cup quinoa, 1 tbsp basil and a pinch of sea salt. While quinoa is cooking, peel and slice eggplant about 1/2 inch think. Lightly salt each side of each eggplant slice and let them sit for 30 minutes. Once the 30 minutes is up, place eggplant on a parchment lined baking sheet and then into a 350* oven for 45-50 minutes. Flip eggplant every 5 minutes. The last time you go to flip the eggplant, add 2-3 spinach leaves, a little spoonful of quinoa and then finish by topping eggplant with a half-slice of mozzarella. Place everything back in the oven for the remaining 5 minutes or until cheese is melted. Serve warm and if desired with fresh, organic tomatoes. ;) God Bless! Megan