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Chargrilled eggplant and tomato bake
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Impress with this portable vegetarian side dish.
Ingredients:
  • 3 red capsicums, quartered, seeds and membranes removed
  • Olive oil cooking spray
  • 4 zucchini, thinly sliced lengthways
  • 3 (500g each) eggplants, thinly sliced lengthways
  • 750g bottle napoletana pasta sauce
  • 250g mozzarella, sliced
  • 165.00 ml fresh breadcrumbs
  • 40.00 ml finely grated parmesan or vegetarian hard cheese
Instructions:
  • Slice the capsicum into 12 large, flat pieces. Heat a barbecue plate or chargrill over medium-high heat. Lightly coat the capsicum with oil. Grill skin-side down for 12 to 15 minutes until the skin is blistered and blackened. Transfer the capsicum pieces to a snap-lock bag, seal it, and let it rest for 15 minutes.
  • Spray zucchini with oil and grill for 2 to 3 minutes per side until tender and charred. Transfer to a baking tray. Repeat the grilling process with the eggplant. Peel and discard the skin from the capsicum.
  • Begin by preheating your oven to 180°C/160°C fan-forced. Grease a 4cm-deep, 21cm x 31cm baking pan. Layer half of the eggplant, capsicum, and zucchini in the pan. Spoon over half of the pasta sauce and season with salt and pepper. Repeat the layering with the remaining vegetables and sauce. Top with a layer of mozzarella. Combine breadcrumbs and parmesan, season with salt and pepper, then sprinkle over the mozzarella.
  • Bake until golden and heated through, about 30-40 minutes. Let it rest for 10 minutes, then enjoy.

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