Baked Eggplant With Tomato Sauce And Three Cheeses

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This italian-inspired baked eggplant gets a rich treatment with homemade tomato sauce and a gooey layer ricotta, parmesan and shredded mozzarella.

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Steps

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Preheat oven at 425f.

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Cut off both ends of the eggplants and cut into 24 slices , about 1-inch thick each.

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Coat 2 sheet pans lightly with spray olive oil and place the eggplant slices on the oiled sheet pans along with the bell pepper halves and spray the vegetables with olive oil.

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Bake in the oven for 25 minutes , turning halfway through the baking.

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Dice the bell peppers and set aside.

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In a medium saucepan , over moderate heat , in 2 tablespoons of the oil cook half the onion until softened.

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Add half the garlic and flour and cook for another minute , stirring constantly.

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Add the milk in 3 additions stirring the sauce until smooth with the each addition.

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Add the cayenne , season with salt and pepper , and cook for another 10 minutes , stirring occasionally and set aside to cool.

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Meanwhile , in another saucepan , over medium heat , cook the remaining onion in 2 tablespoons of the remaining olive oil until softened.

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Add the diced bell pepper and cook for another minute , stir.

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Ingredients

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eggplants, pam cooking spray, bell peppers, olive oil, onion, garlic cloves, flour, milk, cayenne pepper, tomatoes, basil leaves, skim milk ricotta cheese, parmesan cheese, egg yolk, mozzarella cheese