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STEPS
INGREDIENTS
Cut and deseed peppers, roast in broiler

Cut and deseed peppers, roast in broiler

When roasted chop up

When roasted chop up

Place in bowl and set aside

Place in bowl and set aside

Turn oven to 350, in a bowl mix 3T oil, thyme, oregano, 1/2 t salt, 1/2t pepper

Turn oven to 350, in a bowl mix 3T oil, thyme, oregano, 1/2 t salt, 1/2t pepper

Cut up eggplant into 1/3-inch-thick

Cut up eggplant into 1/3-inch-thick

Place on pans

Place on pans

Brush oil mixture on each side of eggplant, bake  about ten mins on each side

Brush oil mixture on each side of eggplant, bake about ten mins on each side

This is done, set aside

This is done, set aside

I add them all to one pan for layering later

I add them all to one pan for layering later

In a pan cook onion, last T of oil with 4 garlic cloves

In a pan cook onion, last T of oil with 4 garlic cloves

Add marinara sauce, cook about 5 mins, set aside

Add marinara sauce, cook about 5 mins, set aside

In a bowl combine ricotta cheese, Parmesan, last garlic clove, parsley

In a bowl combine ricotta cheese, Parmesan, last garlic clove, parsley

Mix well, set aside

Mix well, set aside

Add bottom layer of marina sauce

Add bottom layer of marina sauce

Next a layer of eggplant

Next a layer of eggplant

Ricotta layer

Ricotta layer

Bell pepper layers

Bell pepper layers

Sprinkle mozzarella cheese

Sprinkle mozzarella cheese

Do this until all gone, about three layer,  Cook in oven about 45 mins, the cheese will be melted and it will be bubbling

Do this until all gone, about three layer, Cook in oven about 45 mins, the cheese will be melted and it will be bubbling

Let sit ten mins and cut into 8 servings

Let sit ten mins and cut into 8 servings

Each serving is 390 cals

Each serving is 390 cals

  • 1.0 Green bell pepper
  • 1.0 Red bell pepper
  • 4.0Tbsp Evoo
  • 3/4tsp Thyme
  • 3/4tsp Oregano
  • 1.0 Salt
  • 1.0 Pepper
  • 3.0 Eggplants
  • 1.0 Onion
  • 5.0 Garlic cloves
  • 5.0c Marinara sauce
  • 16.0oz Part skim ricotta cheese
  • 1.0oz Parmesan cheese
  • 1/4c Parsley
  • 6.0oz Part skim mozzarella