Great Eggplant Main or Side Dish

Roasted Eggplant on top of sauteed kale and cabbage. Vegetarian and vegan without the cheese.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  medium eggplant
• 2  cups green cabbage
• 3  cups kale
• 3⁄4 cup chicken broth
• 2  tablespoons olive oil
• 3⁄4 cup  Italian cheese blend
• 1  tablespoon dried thyme
• 2  tablespoons garlic powder
•  salt and pepper

Directions

1. Pre heat oven to 450.
2. Slice eggplant 1/2 inch think.
3. Brush with olive oil.
4. sprinkle with thyme, 1 TBL garlic powder, salt and pepper.
5. Bake for 15 minutes, turn over, brush with olive oil, and salt to taste. Bake an additional 10 minutes.
6. Cut cabbage and kale and cook in olive oil on medium high heat, when cabbage and kale have absorbed olive oil add garlic powder, salt and pepper, stir to combine.
7. Add chicken broth and cook for additional 10 minutes.
8. When vegetables are cooked down remove from heat and spread out on a baking pan, sprinkle with 1/4 cup of cheese then place eggplant slices on top then top with additional cheese.
9. Place in oven and cook at 450 still for 10 minutes to melt cheese.