- two large eggplants
- 2 green or red bell pepper, seeded and sliced thin
- 1 large onion, peeled and sliced into thin crescents
- Olive oil
- Sea salt
- Parmesan Cheese, grated
- Ricotta cheese
- Mozzarella cheese, thinly sliced
- ½ cup tomato sauce
- Basil leaves, thinly chopped
Preheat the oven to 350°. Slice the eggplant into ¼ inch thick round slices. Coat the bottom of a 9×12 baking pan with olive oil. Place eggplant discs into the pan and sprinkle with sea salt. You may get a couple of layers. Add olive oil and salt to each layer. Roast until the eggplant shrivels (about 45 minutes).
While the eggplant is in the oven, sauté the onion and pepper on a medium heat. Add a few pinches of dried rosemary. Season with sea salt, and cook until soft and wilted (about 10-12 minutes).
After the eggplant finish roasting it’s time to start layering. Use a 9×9 baking dish to begin layering the vegetables, lasagna style. Start with one layer of cooked eggplant on the bottom. Then grate a little bit of parmesan cheese on top, and add a couple of pinches of dried oregano. On top of that put a layer of peppers and onions. Smear some Ricotta cheese onto the next layer and top that with a light layer of tomato sauce. Put another layer of eggplant, onions and peppers and some thinly sliced mozzarella cheese. On top of that put the remaining eggplant slices. Plus a little bit of parmesan cheese and a pinch or two of oregano. Finish with a thin layer of tomato sauce, finely chopped basil leaves, and top with a couple of slices of mozzarella cheese.
Bake at 350° for 30-45 minutes. Voila! Totally delish!