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Eggplant Parmigiana, Tomato Pepper Sauce https://www.metro.ca/userfiles/image/recipes/aubergines-parmigiana-sauce-tomate-poivrons-2202.jpg PT20M PT30M PT50M
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.
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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
Eggplant Parmigiana, Tomato Pepper Sauce

Eggplant Parmigiana, Tomato Pepper Sauce

Rate this recipe
5 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    eggplant

  • olive oil as needed
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    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 2
    cloves garlic, chopped
  • 1
    red pepper, in brunoise (small dice)
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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 pk PRODUCT OF ONTARIO


  • 1
    yellow pepper, in brunoise (small dice)
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 pk PRODUCT OF ONTARIO


  • 28 oz
    (796 mL)
    diced Italian tomatoes
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    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $2.49 /lb

    PRODUCT OF ONTARIO 5.49/kg


    COCKTAIL OR CAMPARI TOMATOES

    COCKTAIL OR CAMPARI TOMATOES

    $2.99 ea.

    1 lb PRODUCT OF CANADA OR MEXICO



  • 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
Imprimer ma sélection

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.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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