Eggplant (aubergine) Mozzarella Bake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 medium eggplants, thinly sliced
• 1 (15 ounce) can tomato sauce
• 1/2 cup zucchini, finely chopped
• 1/4 cup onion, finely chopped
• 1 medium tomato, finely chopped
• 1/2 cup portabella mushroom, finely chopped
• 1/2 cup bell pepper, finely chopped (yellow, green, or red)
• 2 garlic cloves, minced
• 1/4 cup minced fresh cilantro
• 1 tablespoon italian seasoning
• 2 teaspoons red cayenne pepper
• 1 cup 2% mozzarella cheese
• 1/4 cup parmesan cheese
• salt and pepper

Recipe

• 1 preheat the oven to 400f and place the eggplant slices on a lightly-greased baking sheet.
• 2 bake the eggplant 8-10 minutes on each side, depending on how thinly sliced they are.
• 3 while the eggplant is baking, combine the zucchini, onion, tomato, portobello mushroom, and bell pepper in a lightly oiled large frying pan.
• 4 cook for a few minutes until soft.
• 5 pour the tomato sauce over the vegetables, and add the garlic, cilantro, italian seasoning, red cayenne pepper, and salt and pepper (as much to your liking).
• 6 simmer covered on low for a few minutes to let the flavors mix.
• 7 pour a thin layer of the tomato sauce mixture in a medium sized (6 x 9 in) greased caserole dish, and layer eggplant over the top.
• 8 pour about half the tomato sauce over the eggplant, and finish the layer with half the mozzarella and parmesan cheeses.
• 9 repeat with another layer of eggplant, sauce, and cheese.
• 10 bake the casserole at 400f for 30 minutes.