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Preheat the oven to 200°C (390°F).
Slice the eggplants into rounds or halves (as you prefer), brush with olive oil, and sprinkle with salt, pepper, paprika, and Italian herbs.
Roast the eggplants on a baking tray for 20 minutes, flipping halfway through.
Meanwhile, in a pan with olive oil, sauté onion and garlic until golden.
Add bell peppers and tomato. Cook for 5–7 minutes until soft. Season lightly.
Once eggplants are roasted, top with the sautéed vegetable mixture.
Sprinkle mozzarella on top and return to oven for 10 more minutes until melted and golden.
Garnish with fresh parsley before serving.
Serving and Storage Tips:
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