Ingredients:
2 medium eggplants, thinly sliced
1 (15 ounce) cans tomato sauce
1/2 cup zucchini, finely chopped
1/4 cup onions, finely chopped
1 medium tomatoes, finely chopped
1/2 cup portabella mushrooms, finely chopped
1/2 cup bell peppers, finely chopped ( yellow, green, or red)
2 garlic cloves, minced
1/4 cup minced fresh cilantro
1 tablespoon italian seasoning
2 teaspoons red cayenne pepper
1 cup 2% mozzarella cheese
1/4 cup parmesan cheese
salt and pepper
Directions:
Preheat the oven to 400F and place the eggplant slices on a lightly-greased baking sheet.
Bake the eggplant 8-10 minutes on each side, depending on how thinly sliced they are.
While the eggplant is baking, combine the zucchini, onion, tomato, portobello mushroom, and bell pepper in a lightly oiled large frying pan.
Cook for a few minutes until soft.
Pour the tomato sauce over the vegetables, and add the garlic, cilantro, Italian seasoning, red cayenne pepper, and salt and pepper (as much to your liking).
Simmer covered on low for a few minutes to let the flavors mix.
Pour a thin layer of the tomato sauce mixture in a medium sized (6 x 9 in) greased caserole dish, and layer eggplant over the top.
Pour about half the tomato sauce over the eggplant, and finish the layer with half the mozzarella and parmesan cheeses.
Repeat with another layer of eggplant, sauce, and cheese.
Bake the casserole at 400F for 30 minutes.
Servings: 6-8
Time preparation: 30 min.
Time total: 60 min.