Fish & Eggplant In Pepper Sauce Recipe

Name: Fish & Eggplant In Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 MEDIUM EGGPLANT PEELED AND; SLICED 1/4 INCH THICK.; (ABOUT 16 SLICES TO FEED 4); 8 SLICES OF TALAPIA EACH CUT; TO THE SIZE OF THE EGGPLANT SLICES.; 1 CAN OF ROASTED PEPPERS, DRAIN; AND WASHED.; 4 CLOVES OF CHOPPED GARLIC; VIRGIN OLIVE OIL; SALT AND PEPPER TO TASTE; 2 TBLS CHOPPED PARSLEY; 2 TBLS CHOPPED MINT FRESH; 1 TEAS. OF OREGANO; 1/3 CUP PARMIGIAN CHEESE; 1 CUP GRATED MOZZARELLA; 1 CUP OF STRAIN TOMATOES; PREFER YOU USE POMI..; 1/2 LEMON JUICE; 1/4 CUP OF WHITE WINE.; MIXTURE OF 1/2 EACH FLOUR; AND FLAVORED BREADCRUMBS

Servings: persons

1 MEDIUM EGGPLANT PEELED AND
SLICED 1/4 INCH THICK.
(ABOUT 16 SLICES TO FEED 4)
8 SLICES OF TALAPIA EACH CUT
TO THE SIZE OF THE EGGPLANT SLICES.
1 CAN OF ROASTED PEPPERS, DRAIN
AND WASHED.
4 CLOVES OF CHOPPED GARLIC
VIRGIN OLIVE OIL
SALT AND PEPPER TO TASTE
2 TBLS CHOPPED PARSLEY
2 TBLS CHOPPED MINT FRESH
1 TEAS. OF OREGANO
1/3 CUP PARMIGIAN CHEESE
1 CUP GRATED MOZZARELLA
1 CUP OF STRAIN TOMATOES
PREFER YOU USE POMI..
1/2 LEMON JUICE
1/4 CUP OF WHITE WINE.
MIXTURE OF 1/2 EACH FLOUR
AND FLAVORED BREADCRUMBS

1
COVER COOKIE PAN WITH PARCHMENT
2
PAPER AND SPRAY OLIVE OIL...
3
PLACE EGGPLANT WHICH HAS BEEN
4
DIP IN EGG WASH AND FLOUR MIX.
5
PLACE ALL ON PAN AND SPRAY AGAIN
6
WITH OLIVE OIL... ROAST AT 450DEG. TILL BROWN.... DO THE
7
SAME WITH THE TALAPIA..
8
PLACE ROASTED PEPPERS AND TOMATOES IN A BLENDER WITH
9
GARLIC AND SALT AND PEPPER
10
AND BLEND TILL SMOOTH.
11
PLACE IN A SAUCE PAN AND COOK FOR 15 MIN, NOW ADD THE LEMON, WINE, HERBS AND MORE
12
SALT AND PEPPER IF DESIRED.
13
COOK FOR 10 MIN.
14
IN A BAKING DISH PLACE SLICE OF
15
EGGPLANT AND COVER WITH A PIECE
16
OF FISH, PLACE MOZZARELLA AND
17
SOME PARMIGAN AND SAUCE AND
18
COVER WITH EGGPLANT AGAIN.
19
DO ALL THE EGGPLANTS AND FISH
20
IN DISH. COVER WITH MORE
21
MOZZARELLA AND PARMIGAN THEN
22
ADD ALL THE SAUCE AND BAKE
23
FOR 15 MIN. AT 350 DEG.
24
SERVE WITH RICE ...PASTA
25
OR VEGGY

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 MEDIUM EGGPLANT PEELED AND, SLICED 1/4 INCH THICK., (ABOUT 16 SLICES TO FEED 4), 8 SLICES OF TALAPIA EACH CUT, and more.

Yes, Fish & Eggplant In Pepper Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish & Eggplant In Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions