Peppered Eggplant (aubergine) Parmigiana

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 large eggplant, sliced into 1/4 inch thick pieces
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic salt
• 1 cup italian breadcrumbs
• 1 3/4 cups marinara sauce
• 1/2 teaspoon crushed red pepper flakes, to taste
• 1 (13 ounce) jar roasted red peppers, drained
• 2 cups shredded reduced-fat mozzarella cheese
• 1/4 cup grated parmesan cheese

Recipe

• 1 preheat the broiler.
• 2 brush the eggplant slices with the olive oil.
• 3 sprinkle with the pepper and garlic salt.
• 4 coat each slice with the bread crumbs.
• 5 broil about 4" to 5" from the heat, 5 minutes on each side.
• 6 remove from the oven, set aside and set the oven temperature to 325 degrees.
• 7 spread 1/4 cup of the sauce on the bottom of a 13x9" baking dish.
• 8 top with the eggplant slices, then the remaining sauce, red-pepper flakes and red peppers.
• 9 sprinkle with the cheeses.
• 10 bake for 40 minutes, or until cooked through and the cheese is browned.