Though you have to bake the eggplant and capsicum first before cooking everything together in one dish, baking paper ensures there’s no extra effort with clean up — so I’m still counting this as a one-dish meal. It’s a great vegetarian dish that keeps well for the next day too.
Ingredients
| 3 large | Eggplants, sliced 1cm thick (Main) |
| 3 | Red capsicums, cut into 3cm chunks |
| 3 Tbsp | Olive oil |
| 3 cups | Tomato passata, or good quality pre-made tomato pasta sauce |
| 1 | Garlic clove, finely minced |
| 2 Tbsp | Fresh chopped oregano, or 1 tsp dried oregano |
| 1 cup | Mozzarella cheese, grated |
| ½ cup | Breadcrumbs, wholemeal |
| ½ cup | Grated parmesan cheese |
| 1 serving | Fresh basil, to garnish |
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Directions
- Heat oven to 200C. Line two baking trays with baking paper.
- Arrange eggplant and capsicum slices in a single layer on top. Drizzle with olive oil and season with salt and pepper. Bake for 20-30 minutes or until eggplant slices are soft and lightly browned.
- Mix tomato sauce with garlic and oregano and spread 4 tablespoons in a large baking dish. Top with one layer of cooked eggplant and capsicum slices. Spread over ¾ cup of tomato sauce and sprinkle over one third of the mozzarella.
- Repeat with remaining eggplant, capsicum, tomato sauce and mozzarella cheese. Mix breadcrumbs and parmesan cheese together and sprinkle over the top. Drizzle with more olive oil and bake for 15-20 minutes until golden on top.
- Garnish with basil leaves and serve with a simple rocket, pear and parmesan salad, dressed with balsamic, and extra virgin olive oil on the side.
