Eggplant Aubergine Mozzarella Bake

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It's kind of like lasagna with lots of vegetables and, of course, eggplant.

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Steps

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Preheat the oven to 400f and place the eggplant slices on a lightly-greased baking sheet.

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Bake the eggplant 8-10 minutes on each side , depending on how thinly sliced they are.

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While the eggplant is baking , combine the zucchini , onion , tomato , portobello mushroom , and bell pepper in a lightly oiled large frying pan.

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Cook for a few minutes until soft.

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Pour the tomato sauce over the vegetables , and add the garlic , cilantro , italian seasoning , red cayenne pepper , and salt and pepper.

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Simmer covered on low for a few minutes to let the flavors mix.

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Pour a thin layer of the tomato sauce mixture in a medium sized greased caserole dish , and layer eggplant over the top.

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Pour about half the tomato sauce over the eggplant , and finish the layer with half the mozzarella and parmesan cheeses.

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Repeat with another layer of eggplant , sauce , and cheese.

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Bake the casserole at 400f for 30 minutes.

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Ingredients

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eggplants, tomato sauce, zucchini, onion, tomatoes, portabella mushroom, bell pepper, garlic cloves, fresh cilantro, italian seasoning, red cayenne pepper, 2% mozzarella cheese, parmesan cheese, salt and pepper