Eggplant and Roasted Red Pepper Parmesan
Prep Time: 35
Cook Time: 60
Serves: Serves: 6
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Ingredients
- 1 medium eggplant (about 1 lb.), cut into 1/4-inch slices
- Salt
- 1/3 cup olive oil, divided
- 1/2 cup Italian seasoned bread crumbs
- 1 red bell pepper, cut into chunks
- 1 jar (14 oz) thick spaghetti sauce
- 2 cups (8 oz .) Sargento® Shredded Reduced Fat Mozzarella Cheese
- 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
Directions
Sprinkle one side of eggplant slices lightly with salt; let stand in colander 30 minutes. Rinse well and pat dry.
Lightly brush eggplant with oil; coat both sides with crumbs. Place on large baking sheet. Coat pepper with remaining oil; place on baking sheet with eggplant. Bake at 450°F 20 minutes or until eggplant is tender. Reduce oven heat to 350°F.
In 1-1/2-quart casserole, layer half of eggplant, pepper, spaghetti sauce and half of Mozzarella and Parmesan cheeses. Repeat layers. Bake, covered, 30 minutes. Uncover; bake 10 minutes more or until thoroughly heated.