Try this twist on traditional eggplant parmesan as a main dish. By omitting the parmesan and not frying the eggplant before baking, you will have a more alkaline–but just as delicious–meatless dish the whole family will love. You can even make it vegan if you use vegan mozzarella.
2 jars favorite marinara sauce (or make your own)
1/2 cup grated mozzarella cheese or vegan mozzarella
1/2 pkg fresh basil
2 garlic cloves, minced
1 cup fresh baby spinach
Pepper, to taste
Directions: Soak vegetables in 8.0-8.5 pH Chanson alkaline ionized water. Slice eggplant, salt on both sides and leave to drain on a wire rack for one hour with aluminum foil and heavy items on top, then dab excess water with paper towels. Preheat oven to 350 degrees. Line the bottom of a 13 inch glass baking dish with one jar of marinara sauce, top with eggplant, drizzle olive oil on each slice. Top with the remaining marinara, garlic, basil, spinach and cheese (may need to do more than one layer depending on size of eggplant). Bake uncovered for 30 minutes. Sprinkle with pepper. Allow to cool five minutes before serving.