Kid Chef Eggplant Pasta


Eggplant is brain food for back to school kids. It has phytonutrients to fight free radicals in brain cell membranes as well as lots of vitamins and minerals packed into a beautiful purple skin. Kids that pick fresh from the garden organic eggplant will be so excited to prepare this scrumptious dish. Using all organic ingredients, kids can steam 1 ½ cups thinly sliced fresh eggplant, ¼ red onion, and 2 minced garlic cloves while boiling 1 ½ cups of whole wheat pasta shells. Preheat the oven to 350 degrees. In a bowl, blend 6 ounces of ricotta cheese and 5 ounces of shredded mozzarella cheese. Cut fresh from the garden one small sprig each of basil, rosemary, thyme, sage, parsley, and oregano into tiny pieces using scissors, and add ½ tsp sea salt and ¼ tsp curry powder to the cheese bowl and mix thoroughly. Kid chefs can lightly cover the bottom of an 8 inch baking dish with organic tomato basil pasta sauce. Using a large spoon, thinly layer pasta, eggplant, and cheese mix. Kids can add another layer of sauce, pasta, eggplant and cheese. Top with more sauce, using a total of 8 ounces of sauce, and sprinkle 1 ounce of shredded mozzarella cheese over the sauce. Bake in the oven for 45 minutes and let cool before serving.

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