Eggplant Parmigiana, Tomato Pepper Sauce

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	30 min
Total:	50 min

4
servings

Category:	Meats and substitutes
Subcategory:	Vegetables
Source:	La Trattoria

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Recipe of : Eggplant Parmigiana, Tomato Pepper Sauce

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Recipe ingredients

1 eggplant
Olive oil as needed*
2 cloves garlic, chopped
1 red pepper, in brunoise (small dice)
1 yellow pepper, in brunoise (small dice)
28 oz. (796 mL) diced Italian tomatoes
Salt and pepper to taste
3 Tbsp. (45 mL) chopped fresh basil
1 cup (250 mL) grated mozzarella*
1/2 cup (125 mL) flaked fresh Parmesan

Preparation

Preheat oven to 350°F/180°C.
Slice eggplant in rounds and lay on a baking sheet. Lightly brush both sides with oil. Bake about 20 minutes.
In a pan, brown garlic in 15 mL (1 Tbsp.) oil. Add peppers; soften over medium low heat.
Add tomatoes; simmer 5 to 8 minutes. Adjust seasoning; add basil.
Pour sauce into an oven dish. Add eggplant and top with mozzarella.
Bake until cheese browns.
Serve topped with flaked Parmesan.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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