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Looking for a dish that’s quick and easy?
Cheesy Eggplant Layers
Good source of Vitamin C - helps fight common infections
Makes 8 servings
| 4 pc (450 g) | medium eggplants, each piece sliced lengthwise into 4 |
| 1 pc (50 g) | eggs, lightly beaten |
| 1/2 cup (55 g) | bread crumbs |
| 1 pouch (250 g) | DEL MONTE Sweet Style Spaghetti Sauce |
| 1 cup (115 g) | grated cheese |
| 1 pc (50 g) | medium green bell pepper, diced |
| 1/4 tsp (0.8 g) | pepper |
| 2/3 tsp (4.6 g) | iodized fine salt or iodized rock salt |
| 1/2 cup (110 g) | cooking oil, for frying |
1. PREHEAT oven to 350°F.
2. MIX eggplant with egg, then coat each pipe with 1/8 tsp pepper and 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt). Set aside.
3. SEASON DEL MONTE Spaghetti Sauce with 1/8 tsp pepper and 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt). Set aside.
4. ARRANGE half of eggplant slices in a baking dish/pan (8"x8"). Pour half of sauce over eggplants. Top with half of cheese and bell peppers. Repeat procedure using the remaining ingredients. Bake for 25 minutes. Let stand for 5 minutes before serving.
