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Eggplant Parmesan Recipe

Ingredients
  • 1 eggplant (large)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1/2 sliced fennel
  • 8 ounces sliced mushrooms
  • 1 or 2 14 ounce cans of diced tomatoes
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes(optional)
  • Ricotta cheese
  • Shredded Parmesan
  • Shredded Cheddar cheese
  • Shredded Mozzarella
Directions
Slice eggplant and season with salt & pepper to taste on both sides.

Cook lightly on grill or saut lightly in pan with oil.Take out eggplant slices and set aside.

In pan saut long slices: red, green, and yellow pepper,1/2 sliced fennel (optional) and sliced mushrooms. Add cans of diced tomatoes, salt & pepper and 1/2 tsp red pepper flakes (optional)

Butter a large baking dish and layer in pan:

1) Sauce

2) Eggplant

3) Ricotta cheese

Shredded Parmesan cheese

Shredded Cheddar cheese

4) Sauce

5) Eggplant

6) Ricotta cheese

Shredded Parmesan, Cheddar and Mozzarella.

Bake uncovered at 375f for 30 - 35 minutes.

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