1 Japanese Eggplant
1 tbsp garlic powder
1/2 cup shredded mozzarella
1/4 cup tomato sauce
2 tsp fennel
1. Preheat oven to 350°F (175° C)
2. Slice 1 Japanese Eggplant into about 1/4 in thick slices and soak in salt water for about 45 min.
3. Dry off eggplant with paper towel and brush with olive oil
4. Sprinkle with garlic poweder, top with tomato sauce, mozzarella and fresh basil
5. Bake for 25 min or until eggplant is cooked.
Let cool and enjoy!