Chargrilled eggplant and tomato bake

Cooking Vegetarian Chargrilled eggplant and tomato bake

Win over the crowd with this vegetarian side dish you can make, bake and take.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Cut capsicum into 12 large, flat pieces (see note). Heat a barbecue plate or chargrill on medium-high heat. Spray capsicum with oil. Cook, skin-side down, for 12 to 15 minutes or until skin is blistered and black. Place in a snap-lock bag. Seal. Set aside for 15 minutes.
  2. Meanwhile, spray zucchini with oil. Cook for 2 to 3 minutes each side or until softened and charred. Transfer to a baking tray. Repeat with eggplant. Peel and discard skin from capsicum.
  3. Preheat oven to 180°C/160°C fan-forced. Grease a 4cm-deep, 21cm x 31cm baking pan. Layer half the eggplant, capsicum and zucchini in prepared pan. Spoon over half the pasta sauce. Season with salt and pepper. Repeat with remaining eggplant, capsicum, zucchini and pasta sauce. Top with mozzarella, in a single layer. Combine breadcrumbs and parmesan. Season with salt and pepper. Sprinkle breadcrumb mixture over mozzarella.
  4. Bake for 30 to 40 minutes or until heated through and golden. Stand for 10 minutes. Serve.

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3 red capsicums, quartered, seeds and membranes removed
Olive oil cooking spray
4 zucchini, thinly sliced lengthways
3 eggplants, thinly sliced lengthways
750g bottle napoletana pasta sauce
250g mozzarella, sliced
2/3 cup fresh breadcrumbs
2 tbsp finely grated parmesan or vegetarian hard cheese

Adv

Autors
Preparation time
30
Cooking time
1:10
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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