1 cup grated cheese blend (mozzarella, provolone, asiago, parmesan)
1 Wholesum® Tomato on the Vine – sliced
1/2 cup cubed mozzarella cheese
5 chopped basil leaves
5 pea shoots
Place 1 lb (one pack) of tomatoes on the vine on a baking pan. Drizzle with olive oil, salt, pepper, oregano, and granulated garlic.
Bake for 20 minutes at 400° F then blend with hand blender until reaching desired consistency. Set aside.
Cut eggplant into approximately 1-inch-thick round slices. Place on lightly greased baking sheet and bake in the oven for 15 minutes at 400° F. Remove from oven and add tomato sauce, grated cheese blend and slice of tomato on the vine. Top with mozzarella cubes and a touch of chopped basil leaves. Place back in the oven momentarily to melt cheese then remove from oven and garnish with pea shoots.