Recipe of the Day - Roasted Eggplant Parmesan

Roasted Vegetable Eggplant Parmesan

Ingredients:

1 eggplant - sliced crosswise into ¼ inch think disks
1 baby zucchini - halved crosswise and sliced into ½ inch thick planks.
1 red bell pepper, seeded and quartered
1 yellow pepper, seeded and quartered
3 tbsp extra virgin olive oil
Sea salt to taste
Pepper to taste
3 cups marinara sauce
4 oz. fresh mozzarella
2 tbsp grated parmesan cheese

Preheat oven to 425.  Place eggplant on one baking sheet, and zucchini , red and yellow peppers on another baking sheet.  Using a pastry brush, coat both sides of eggplant slices with 2 tbsp olive oil.  Drizzle remaining oil over rest of vegetables.  Sprinkle all vegetables with salt and pepper and spread into a single layer.  Place in oven to roast until soft and starting to brown (12 to 15 minutes).  You’ll want the vegetables almost cooked through.  Remove and set aside.

Lower heat in oven to 350 degrees.  In a three-quart baking dish.  Spread ½ cup of marina sauce over bottom.  Begin layering vegetables, starting with eggplant, completely covering bottom of pan.  Spread a layer of sauce over eggplant and add a layer of another vegetable, then sauce.  Repeat until all vegetables and sauce have been used, making sure you have enough sauce to cover the last layer.  To finish assembling, lay sliced mozzarella over top in a single layer, and sprinkle with parmesan cheese.  Bake, uncovered until cheese is bubbly and lightly browned - around 45 minutes.  Remove, and let sit to cool 10 minutes before serving.