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Baked Eggplant Layers


Ready In: 80 Minutes
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Serves 4

INGREDIENTS

Baked Eggplant Layers

DIRECTIONS

  • Cut eggplant into 1/2-inch-thick slices. Place in a colander, sprinkle generously with salt and leave 1 hour. Cut bell peppers into thin strips.
  • To make tomato sauce, heat olive oil in a skillet. Add garlic and cook a few minutes or until soft. Add tomatoes, oregano, salt and pepper and cook over low heat, stirring, 2 minutes, without allowing tomatoes to lose their texture. Keep warm.
  • Preheat broiler. Rinse eggplant well, drain and dry thoroughly with paper towels. Arrange on a rack in a baking pan. Brush with 1/4 cup of the olive oil and broil on both sides until soft and beginning to brown.
  • Preheat oven to 350F (180C). Place half the eggplant slices on a baking sheet. Arrange mozzarella slices on top, cutting to fit if necessary. Top with half the pepper strips. Place remaining eggplant slices on top. Drizzle with remaining olive oil.
  • Bake 3 to 5 minutes or until heated through, but do not allow cheese to melt. Arrange remaining strips of bell pepper on top, garnish with oregano leaves and serve with tomato sauce.
  •  SAVE