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Eggplant Parmesan With Six Peppers

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Submitted by: allthewritestuff

 

Breaded eggplant and red bell pepper are layered with pepper jack and Parmesan cheese, and then baked until golden brown.
 

Ingredients

  • 2 lbs eggplant
  • Salt
  • 1 sweet red bell pepper
  • Canola oil
  • 1/2 cup flour
  • 1 cup seasoned Italian style bread crumbs
  • 2 dashes black pepper
  • 2 dashes white pepper
  • 2 dashes cayenne pepper
  • 2 dashes chili powder
  • 2 large eggs
  • 1 jar sausage pasta sauce
  • 1/2 lb pepper jack cheese, sliced
  • 1/2 cup Parmesan cheese, grated

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Method

Peel eggplant, cut into 1/4 inch slices, sprinkle with salt, and place on layers of paper towels to drain. Core and chop bell pepper. Saute in oil over medium heat 2 minutes. Lower heat, cover, and continue cooking until soft, about 3 minutes. Beat eggs with a little water and place in a bowl. Place flour in another bowl. Place bread crumbs in a third bowl and mix in black pepper, white pepper, cayenne pepper, and chili powder. Place a large pan over medium heat and add a little oil to thinly cover bottom of pan. Dredge eggplant slices first in flour, then beaten egg, then bread crumbs. Working in batches, slide eggplant into hot oil and fry until golden brown on both sides, turning once and adding more oil as needed. Drain on paper towels. Preheat oven to 350 degrees. Grease a large baking pan or dish. Spread 1 cup pasta sauce in bottom. Cover with a layer of eggplant. Spoon bell pepper over eggplant. Layer on the rest of eggplant. Cover vegetables with additional pasta sauce. Top with sliced pepper jack cheese. Sprinkle with Parmesan cheese. Bake until cheese has melted, about 30 minutes. If the top has not browned, turn on broiler and broil a few minutes until lightly browned. Allow to rest at room temperature for about 10 minutes before cutting.

 

Notes:

 

Number of Servings: 8

 

Submitted by: allthewritestuff ()

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