Recipe from epicurious.com/recipes
2 large eggplants, sliced 1/2 – 1 inch thick
1 red bell pepper, chopped
1 small onion, chopped (about 1/2 cup)
1 bunch kale (washed, leaves ripped from stalks, then chopped)
2 cloves garlic, diced
2 teaspoons basil, finely chopped
1 jar of pasta sauce (I used Trader Joe’s Tomato Basil marinara)
1 pound fresh mozzarella, sliced 1/4-inch thick
1/2 cup fresh shaved Parmesan
1/4 cup bread crumbs
salt and pepper
- Preheat your oven to 450.
- Lay the slices of eggplant out on an oiled baking sheet, then sprinkle with salt and pepper.
- Bake at 450 degrees until the slices begin to brown (about 15 minutes). Remove from oven.
- Sauté the onion, garlic, red bell pepper and basil in 1 teaspoon olive oil over medium heat until the onion just starts to brown (about 7 minutes). Remove the mixture from the pan and set aside. Pour 1 cup of water into the pan you just used, turn the heat up to medium-high, then add the kale. Cover and cook until the kale is soft and not-so-chewy (about 10 minutes). Drain off any remaining water, then pat the kale dry. Set aside.
- In an 8×12″ baking pan, layer the ingredients as follows: half of the eggplant slices, the red bell pepper mixture, 1 cup of pasta sauce, half of the mozzarella slices, 1/4 cup Parmesan, the remaining eggplant slices, the kale, 1 cup of pasta sauce, the remaining mozzarella slices, and 1/4 cup Parmesan Bread crumbs.
- Bake at 350 degrees, uncovered, until the cheese melts and bubbles and the top turns light brown (20 – 25 minutes)