Recipe by Anthony
"Another thing to do with eggplant."
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red bell pepper, cut into matchstick-sized pieces
onion, cut into matchstick-sized pieces
salt and ground black pepper to taste
3 1/3 tablespoons
3 1/3 tablespoons
eggplant, sliced lengthwise 3/8-inch thick
olive oil, or as needed
grated mozzarella cheese
Delicious! Make sure you use a small eggplant otherwise you will end up with extra unused slices. Very easy to assemble and packed with flavor! This makes 4 generous sides. I realized when I was on my third layer that I had forgotten to brush the eggplant with olive oil, so I only got the third layer. Not sure that really made much of a difference. The only thing I'd suggest it adding more cheese. 1/4 cup if very skimpy to cover the top, but that's personal preference. I used 1/2-3/4 cup total. Next time I might even add a bit of cheese between the layers. Thanks Anthony for the tasty recipe!
I made this dish yesterday and it was OK. I'll make it again as a side dish, most likely.
Might want to consider pre-baking or grilling the eggplant prior to assembling for the oven. My eggplant was still a little tough after 45 minutes. And like any other recipe, you'll need to adjust the add-ins such as the vinegar and rosemary to you taste. By the way, my wife loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant and Red Pepper Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 227
** Calories from Fat: 175
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