1 package of Cappello's Grain Free Fettuccine [of note, the price here is for 4 packages!]
1 eggplant with stem removed, thinly-sliced [~ 1/4 inch]
1/2 cup of tomato sauce [we had this pre-made, so if you don't, I'd suggest a jar of this delicious organic sauce]
2 garlic cloves, thinly-sliced
1/2 of an 8 oz. package of all-natural Buffalo Mozzarella
EVOO [about 1/4 cup]
Pink Himalayan Sea Salt
Preheat your oven to 450 degrees F. Place eggplant slices on a lightly oiled baking sheet. Portion 1/8 cup of olive oil & brush each slice with this, topping with sliced garlic. Season with Pink Himalayan Sea Salt and ground black pepper. Leave in oven for 15 minutes. Remove and top with 1 cup of tomato sauce [see above] andBuffalo Mozzarella, thinly-sliced, to each slice of eggplant. Bake for another 10 minutes, or until slices are golden brown. Remove from oven and allow to cool to several minutes.
While eggplant cools, fill 3/4 of a medium-sized pot with water. Add Pink Himalayan Sea Salt and allow water to come to a boil. When water bubbles throughout, add 1/3 of the Cappello's pasta package. Cook for 90 seconds. [That's it!} Pour the pasta and water over a strainer and place the pasta back into the pot.
Pour ~ 1/8 cup of Extra Virgin Olive Oil (EVOO) over the pasta and top with the baked eggplant. Sprinkle red chili pepper over the dish for a metabolism boost. Top with fresh parsley for added flavor. Godere!