Chargrilled eggplant and tomato bake
Delight your taste buds with this Chargrilled Eggplant and Tomato Bake! Featuring fresh red peppers, zucchini, and eggplant, this savory dish is enriched with tangy pasta sauce, melted mozzarella, and crispy bread crumbs. Perfectly baked and topped with parmesan, it’s a delicious and healthy choice for any meal!
Cook time 70 min
Prep time 30 min
Ingredients:
3 red peppers1 short spray cooking spray oil
4 large zucchini
3 eggplant
1/3 cup pasta sauce
1 cup mozzarella cheese
1/3 cup bread crumbs
2 tbsp grated parmesan cheese
Chargrilled eggplant and tomato bake is a delicious and nutritious dish that's perfect for any meal. This recipe incorporates a variety of fresh vegetables, combined with the rich flavors of cheese and pasta sauce, to create a comforting and hearty bake. It's an excellent way to use seasonal produce and makes for a delightful vegetarian option that will satisfy everyone's taste buds.
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash the red peppers, zucchinis, and eggplants thoroughly.
- Place the red peppers directly over a gas flame or under a broiler to char the skins, turning occasionally until all sides are blackened and blistered. Transfer the peppers to a bowl, cover with plastic wrap or a towel, and let them steam for about 10 minutes. Then peel off the skins, remove the seeds, and slice the peppers into strips.
- Cut the zucchinis into thin, lengthwise slices.
- Cut the eggplants into thin, lengthwise slices as well.
- Preheat a grill pan or a barbecue grill on high heat.
- Lightly spray the zucchini and eggplant slices with the cooking spray oil. Grill the slices for about 2-3 minutes on each side, or until they are tender and have nice grill marks. Set aside.
- In a baking dish (approximately 9x13 inches), spread a thin layer of pasta sauce at the bottom.
- Arrange a layer of grilled eggplant slices over the sauce, followed by a layer of zucchini slices and then the red pepper strips.
- Repeat the layering process until all the vegetables are used up, finishing with a layer of zucchini or eggplant.
- Sprinkle the shredded mozzarella cheese evenly over the top layer of vegetables.
- In a small bowl, combine the breadcrumbs with the grated parmesan cheese. Sprinkle this mixture evenly over the mozzarella cheese.
- Place the assembled dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
- Remove from the oven and let it cool for a few minutes before serving. This dish pairs well with a fresh green salad and some crusty bread.
Tips:
- To ensure the vegetables are evenly cooked, try to slice them uniformly.
- Grill the eggplant and zucchini until they have nice charred marks but are not too soft, as they will continue to cook in the oven.
- Feel free to add extra herbs like basil or oregano for additional flavor.
- If you want a crispy top, you can broil the dish for the last few minutes of baking.
- Let the bake rest for a few minutes before serving to allow the flavors to meld together.
Chargrilled eggplant and tomato bake is a versatile and flavorful dish that can be enjoyed as a main course or a side. The combination of grilled vegetables, savory cheese, and crispy breadcrumbs creates a mouth-watering experience that will leave you craving more. Enjoy this dish with a fresh salad or some crusty bread for a complete meal.
Nutrition per serving
8 ServingsCalories 140kcal
Protein 9g
Carbohydrates 18g
Fiber 6g
Sugar 11g
Fat 4.36g
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