Eggplant is a nutrient-dense, tasty vegetable that often meets the same fate when it arrives in the kitchen: It gets heavily breaded and covered in melted cheese. Eggplant parm, eggplant rollatini…you get the picture. But there’s another way. (Follow us!) This recipe includes all of the great Italian flavors the veggie loves—like garlic, tomato, and parsley—but leaves out all of that other heavy, unhealthy stuff. It’s the perfect Meatless Monday meal or can be served as a side.
Ingredients
Directions
- Preheat oven to 350 F.
- Sauté eggplant rounds in olive oil until tender, set aside.
- Sauté peppers and onion until aromatic and slightly translucent.
- In an 8 inch square casserole dish, arrange in layers: eggplant, peppers, onions, tomatoes, parsley, garlic, salt and pepper. Repeat layers.
- Pour tomato sauce over top of layered vegetables.
- Bake for 50-60 minutes uncovered.