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.
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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