Lentil and Rice Stuffed Peppers
Large bell pepper halves bake with a warm brown-rice and lentil filling, tomato sauce and a modest mozzarella topping. Makes four portions using already-cooked rice and lentils.
Dinner · Vegetarian
Gooey Grilled and Baked Eggplant
Gooey Grilled and Baked Eggplant. Made with eggplant, tomato sauce and bocconcini. Get ingredient amounts and step-by-step instructions.
55 mins4 servings
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Ingredients at original yield
- 2 whole eggplants
- 1 cup good quality or home made tomato sauce
- 1 cup bocconcini cheese
- 1 cup mozzarella cheese
- ¼ cup parmesan cheese
- 1 tablespoon dried chili flakes
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
How to make Gooey Grilled and Baked Eggplant
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Slice eggplant into 1/4 inch slices length wise. brush generously with olive oil and sprinkle with salt and pepper. heat up the grill to medium – high heat. Preheat oven oven to 350 degrees fahrenheit.
- 02
Place eggplant on the grill. Let char slightly on one side – about 5 minutes. Flip and cook on the second side for another 3-4 minutes until each slice looks nicely grilled. Place on plate and let cool off.
- 03
Take the tomato sauce and line the bottom of the baking dish. Add 1 single layer of eggplant over the bottom of the dish. Top with a thin layer of tomato sauce, then bocconcini and mozzarella cheese.
- 04
Repeat step 3 with the remaining ingredients for subsequent layers, depending on the size of the baking dish. Keep a little extra mozzarella cheese for the top layer.
- 05
Place baking dish in oven for about 25 minutes, or until cheese starts to bubble. Remove from oven, top with parmesan cheese and serve!
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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