Michele the Trainer’s Organic Heirloom Tomato Eggplant Bake

This is REAL & True fast food…I’m always working and yes, this is  really What Michele Eats!

1 Vitamix full of Organic Heirloom Tomatoes (to blend) +4-5 small Organic Heirloom Tomatoes (to slice)

1 Organic Poblano Chili

1 bunch Organic Oregano

 

Preheat oven to 350

 

2-3 big Organic Eggplants

Organic Balsamic Vinegar (I used Bariani brand)

Celtic Sea Salt

Organic Ground Black Pepper

 

With 13×9” Pyrex baking pan

Sprinkle Celtic Sea Salt on bottom of Pyrex

Layer 1 Slice the eggplant into rounds and line the bottom with a sheet of eggplant

Layer 2 Then slice the other 4-5 small Organic Heirloom Tomatoes and layer on top of the layer of eggplant

Layer 3 Then layer another layer of eggplant

 

Blend this until liquid:

1 Vitamix full of Organic Heirloom Tomatoes

1 Organic Poblano Chili (remove seeds and stem)

1 bunch Organic Oregano

 

Pour the sauce over all the eggplants and tomatoes

Then drizzle balsamic over the top layer of eggplants

Then salt and pepper the top layer as well

 

Bake covered w/aluminum foil at 350 for 45 minutes

Serve in a bowl…you will wish you had been able to fit more eggplant!

Once the eggplant was devoured (almost instantly), I used the rest of the sauce to reheat potatoes in…yum!