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Prep time
25 minutes
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Cook time
40 minutes
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Serves
10
Ingredients
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1
Red bell pepper, cut into matchstick-sized strips
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1
Onion, small, cut into matchstick-sized pieces
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4
Garlic cloves, minced
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1 teaspoon
Basil, dried (or 3 teaspoons fresh, chopped)
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1/4 teaspoon
Rosemary, dried (or 3/4 teaspoon fresh, chopped)
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Salt and black pepper to taste
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5 tablespoons
Olive oil
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3 tablespoons
Balsamic vinegar
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1
Eggplant, sliced lengthwise
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1/2 cup
Mozzarella cheese, grated
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle half the olive oil and the balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
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Brush eggplant slices with remaining olive oil to coat thinly.
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Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; sprinkle with 1/4 of the mozzarella; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Sprinkle remaining mozzarella cheese on top layer.
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Bake until the cheese is browned and the vegetables are bubbling, about 40 minutes.
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Let it sit for 5 minutes outside the oven.
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Garnish with fresh basil or parsley and serve.
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