One of my favorite dishes to order at an Italian restaurant is eggplant parmesan. I just love it! However, it's usually layers of deep fried eggplant and tons of cheese. For this meatless Monday meal, I wanted to lighten up this favorite. And it was a HUGE success! Lots of flavor and still really yummy! The base of the dish is grilled eggplant and roasted red peppers (I roasted my own pepper on the grill). This can be done well in advance which allows you to throw the dish together in less than 10 minutes. Served with a side salad, it is a great gluten free meal!
2 medium sized eggplants, washed and sliced lengthwise about 1/4 inch thick
1 red pepper
salt & pepper to taste
1 jar or 3 cups of your favorite marinara sauce
1/2 cup of chopped fresh basil
8 oz of fresh mozzarella, cut into slices
1/4 cup of parmesan cheese
Cut your eggplant and red peppers in preparation for cooking. Brush all sides of the vegetables lightly with olive oil and season them with salt and pepper to taste.
Using a 8x10 in pan, or something similar (I didn't have enough to fill a 9x13), spray it with cooking spray or grease with olive oil. Layer about 1/2 cup of sauce on the bottom, or enough to form a thin layer.
Sprinkle with the remaining basil and serve immediately! Yummy! Hope you enjoy!