-
1
Heat oven to 400 degrees F.
-
2
Rub the red bell peppers with 2 Tablespoons of olive oil and place them in an au gratin or similar baking dish.
-
3
Roast just until the skins get a bit black and the skins separate.
-
4
Remove from oven and place in a plastic bag.
-
5
When they are cool enough to handle, remove the skins and seeds.
-
6
Set aside.
-
7
Meanwhile cut each eggplant lengthwise, a little over 1/8 thick.
-
8
You dont want them too thick, or they dont roast well but if they are too thin, they will stick to the roasting pan and get dry.
-
9
Oil a sheet pan and arrange with the slices of eggplant.
-
10
Brush the tops with 2 Tablespoons of olive oil.
-
11
Salt and pepper them, then roast for 10-15 minutes to soften.
-
12
Remove from oven and cool.
-
13
While you are roasting the eggplant and peppers, cook the ground beef.
-
14
Heat a skillet over medium high heat, add the ground beef, onions and garlic; season with basil and oregano.
-
15
Cook until the ground beef is no longer pink.
-
16
Mix the ricotta, parmesan cheese and egg in a bowl.
-
17
Blend well.
-
18
Arrange the ingredients in a 9 x 13 glass casserole dish by first spooning some of the marinara sauce on the bottom of the dish and spreading it around.
-
19
Place 1/4 of the eggplant slices next and then spread on half of the ground beef mixture.
-
20
Spread more sauce on top of the hamburger mixture and top with some mozzarella.
-
21
Add another 1/4 of the sliced eggplant.
-
22
Next spread on the ricotta mixture, spreading it around to cover the whole layer.
-
23
Season with a sprinkling of basil, then top the ricotta with the roasted red peppers.
-
24
Add another layer of eggplant, then the remaining ground beef mixture and a bit of the sauce.
-
25
Add the remaining eggplant slices and cover with the rest of the marinara and mozzarella.
-
26
Bake 45 minutes until the top is golden brown and the sides are bubbly.
