BAKED EGGPLANT WITH PEPPERS & MOZZARELLA - Cuisine Magazine - From New Zealand to the World
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Ingredients
- olive oil
- 2 cloves garlic, peeled and crushed
- 400g can crushed Italian tomatoes
- ½ teaspoon salt
- pinch raw sugar to sweeten (optional)
- freshly ground black pepper to taste
- 2 medium-large eggplants
- flaky sea salt
- 2 large red peppers/capsicums
- ½ cup freshly grated parmesan cheese
- ½ cup coarse sourdough breadcrumbs or panko crumbs
- ½ cup basil leaves
- 125g ball mozzarella cheese, sliced
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