Ingredients
Units
Scale
- 2 eggplants, peeled and sliced
- 3 - 4 bell peppers, charred and sliced
- 2 cups Italian style bread crumbs
- 1 bunch of Italian parsley, chopped
- Handful of fresh basil leaves, chopped
- 16 oz. mozzarella, shredded
- Grated Romano or Parmesan cheese
- 24 oz. jar of your favorite red sauce or homemade sauce
- 1 egg plus 1 cup of milk, for egg wash
- Olive oil
Instructions
- Preheat Oven 350 degrees F.
- Char the bell peppers on a dry griddle; cool and slice
- Dip the eggplant first in the egg/milk wash then in the breadcrumbs and place on a baking sheet.
- Drizzle the eggplant slices with olive oil and bake until slightly golden in color; approximately 20 – 25 minutes.
- Drizzle a baking dish with olive oil and place a spoonful or two of sauce at the bottom of the baking dish.
- Layer the baking dish with the eggplant, sliced peppers, grated cheese, shredded mozzarella, chopped parsley, basil and sauce. Repeat this process until all of the eggplant is used and finish with mozzarella cheese and a drizzle of olive oil.
- Bake in a 350 degree oven for 25 – 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main
