This recipe is a special treat as it takes 3 hours to make between prep and cooking times.
First broil red bell peppers on baking sheet for 15 min, peel crispy skins, slice into 1/2 inch strips and set aside for now.
Then reduce oven temp to 350 and brush a mixture of olive oil, salt, pepper, oregano, and thyme onto 1/3 inch slices of eggplant and place on baking sheets. Bake for 20-25 min, until brown and soft all the way through.
While those are baking, chop up some parsley and about 5-6 cloves garlic. In a medium bowl mix together the parsley, 1/3 of chopped garlic, and some Parmesan cheese with a container of ricotta cheese. (16oz)
After this, heat some oil in a pan and cook onions and remaining garlic then add a jar of store bought sauce. Reduce heat and simmer for 20 min.
When sauce is done, spoon a layer on the bottom of 9x9 in pan, then put down a layer of the baked eggplant, then spoon a layer of the ricotta mixture on top, then the broiled red peppers from earlier, more sauce, and repeat till pan is full. (3-4 layers depending how thick you make them). Sprinkle chopped or grated mozzarella cheese over the top and bake for 40-45 minutes. Amazing!
Rating: 4.8
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