Ingredients
The following ingredients have 4 Servings
- 2 red peppers (cut in half length-wise)
- 1/2 eggplant (sliced thin)
- 2 zucchinis (sliced thin)
- 1 15 oz container of whole milk ricotta
- 4 egg yolks
- 1/4 cup parsley (finely chopped)
- 28 oz marinar sauce (I use Trader Joes)
- 1 cup Parmesan cheese (grated)
- 1 cup mozzarella cheese (shredded)
Instruction
- Preheat oven to 400 degrees F.
- Spray a baking pan with cooking spray.
- Place a large pot filled with water on the stove and bring to a boil.
- Add in the peppers and boil for 6 minutes.
- Take out of the water, cool and then peel off the skins. Set aside.
- Mix the ricotta, egg yolks and parley and set aside.
- Place a layer of eggplant slices on the bottom.
- Top with 1/3 of the ricotta mixture.
- Add 1/3 of the tomato sauce on top of the ricotta.
- Sprinkle 1/3 cup of the Parmesan cheese and 1/3 cup of the mozzarella.
- Continue with a layer of zucchini, ricotta, sauce and cheese.
- Then make the last layer the peppers, ricotta, sauce and cheese.
- Cover with foil and bake for 30 minutes then take off the foil and cool for another 15 minutes or until browned on top.
- Test the vegetables with a fork to make sure tender. Cooking time will depend upon the thickness of the vegetables.
- Let stand 15 minutes before serving.
