By splitting and roasting these babies face-down, the eggplant gets velvety soft. While that’s happening, you make the quickest, tastiest tomato sauce so when the 🍆🍆 🍆🍆 are ready you just spoon the 🌶🌶🌶 sauce right on top, cheese it up (no breading!), broil, and your low-carb/keto/etc. dinner is ready.
1 large Italian eggplant
½ cup olive oil
1 tablespoon finely minced garlic
¼ cup chopped fresh basil, plus more for garnish
1 teaspoon Italian seasoning
½ teaspoon chili flakes
4 ounces fresh mozzarella, thinly sliced
+ kosher salt and freshly ground black pepper to taste
1 (14-ounce can) crushed tomatoes
The best sandwich you didn’t know you needed in your life.
An easy main-dish pasta that’s anything but Norma(l)