Featured Pinch Tips Video
- 1 to 2
- eggplant (depending on size) cut lenthwise in thin slices
- 1/2 c
- queso blanco cheese
- red or green bell pepper (or a combo of both) (chopped)
- carrots (chopped)
- onion (chopped)
- green chilies (chopped fine)
- 3 clove
- garlic (minced)
- few leaves
- basil (chopped)
- few leaves
- parsley (chopped)
- olive oil
- fresh ground black pepper (to taste)
- sea salt or kosher salt (to taste)
- 1/4 tsp
- oregano, dried
- 1/2 to 3/4 c
- mozzarella cheese (grated)
- 2 c
- pasta sauce, homemade or purchased
1Heat olive oil in a large skillet, add onion and sauté until translucent.
2Add garlic, carrot, bell pepper and green chilies; stir for 3 to 4 minutes.
3Add Queso Blanco cheese, salt, pepper, oregano, basil and parsley and cook an additional 2 to 3 minutes.
4Heat oil in another skillet (I used a griddle pan) and cook slices of eggplant until they turn light brown on both sided.
5Pour some of the pasta sauce in a 9x13x2" baking dish. Enough to cover the bottom of the dish.
6Put one layer of the eggplant on the sauce then layer the vegetable/cheese mixture over the eggplant. Follow with another layer of eggplant.
7Pour remaining pasta sauce over the dish and top with mozzarella cheese.
8Bake covered at 425 degrees for 15 to 20 minutes.
Remove dish, uncover, and add a little more mozzarella over it along with a little basil and parsley.
Place back in over to melt the cheese and serve.