Grilled Eggplant Bake....

In attempts to recreate one of my favorites in a lower calorie version, I came up with this grilled eggplant bake. It's a cross between lasagna (without noodles) and eggplant Parmesan. I loved it, as did Kassandra our exchange student, but my kids not so much. At least they ate all of the side salad & homemade foccacia, I served along with it.

Grilled Eggplant Bake

1 large eggplant - peeled and sliced thin

Pam Olive Oil cooking spray

2 med red and/or orange bell peppers diced

1 large onion diced

1 tsp olive oil
1 tsp chopped garlic
1 tsp Italian seasoning
16 oz crushed tomatoes
1/3 c breadcrumbs
1/3 cup grated Parmesan cheese
1/2 shredded mozzarella
1/2 tsp Italian seasoning
3 eggs beaten


Grill the sliced eggplant in a grill pan sprayed with Pam until soft with nice grill marks - 1 - 2 min on each side  - then set aside
In a saute pan - saute the onions, peppers, garlic and olive oil. Once soft add the seasoning and the crushed tomatoes, allow to simmer for 5 min.
Combine the breadcrumbs, cheeses, seasoning and eggs until moist.
In  an 8 X 8 pan, begin layering - sauce, eggplant, sauce, eggplant then add 1/2 the breadcrumb mixture and repeat so that the top of the casserole is the last portion of the breadcrumb mixture.
Bake at 350 for 35 min or until bubbly and the crust is crunchy.