Eggplant Parmigiana, Tomato Pepper Sauce

Eggplant Parmigiana, Tomato Pepper Sauce
  • 4 servings
  • 0:20 Preparation
  • 0:30 Cooking
  • 0:50 Total Time


Add all
  • 1


  • 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


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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