2long eggplantscut into thin long noodle size strips
25cherry tomatoes seeded and quartered
1/4cupolive oil +2 tablespoons50 grams + 26 grams
1clovesor 2 of garlic chopped
1/2teaspoonoregano1/2 gram
pinch or 2 hot pepperflakes if desired
4-5leavesfresh basil chopped
8small mozzarella balls chopped
1/4cupfreshly grated Parmesan cheese25 grams
Instructions
In a large bowl add eggplant noodles and 1 teaspoon salt and toss, let sit 20-30 minutes, then rinse and drain well. Prepare sauce while eggplants are sitting.
In a large pan add 1/4 cup oil, garlic, cherry tomatoes, oregano, basil, pinch of salt and hot pepper flakes, cook on medium heat for approximately 10 minutes (until liquid has evaporated and tomatoes are soft).
Add well-drained eggplant noodles, 2 tablespoons of oil, toss together, cover and cook for 5 minutes, remove lid and cook approximately 5 minutes or until noodles are soft (not mushy) add mozzarella and Parmesan cheese, toss gently. Serve immediately. Top with extra Parmesan cheese if desired. Enjoy!