RECIPE: EGGPLANT & ROASTED RED PEPPER BAKE
“EGGPLANT & ROASTED RED PEPPER BAKE”
• 1 lb. pasta (corkscrew, elbow, or ziti works best)
• 1 24oz. tomato basil pasta sauce
• 1 16oz. jar roasted red peppers, drained
• 16 oz. shredded Monterey Jack cheese
• 8 oz. shredded mozzarella cheese
• 1 medium sized eggplant, peeled and sliced thin
• olive oil
• garlic powder
• sea salt & black pepper
Preheat oven to 350 degrees.
In large pot, cook pasta in salted water to two or three minutes before the al dente recommendation on package. Drain and set aside. Peel eggplant and slice thinly in rounds. Drain red peppers and slice open so that they will lay flat. Mix cheeses together in a bowl. In a 9”x12” baking dish, drizzle olive oil on bottom of pan and lay down one layer of eggplant. Sprinkle with salt, pepper, and garlic powder. Lay down a layer of red peppers. Then a layer of pasta. Sprinkle cheese evenly over the pasta. Dollop sauce over cheese layer evenly. Repeat with second layer of eggplant, red peppers, pasta, cheese, and tomato sauce until baking dish is full. Sprinkle any remaining cheese over the top of the dish. Cover loosely with aluminum foil and bake for 30 minutes at 350 degrees. Remove foil and continue to bake until top layer of cheese is golden brown.