Eggplant and Egg Breakfast Casserole

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the eggplants into 1/4-inch thick rounds.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat.

4. 4

   Add the eggplant slices to the skillet and cook until they are golden brown on both sides. Remove and set aside.

5. 5

   In the same skillet, add the remaining tablespoon of olive oil and sauté the diced onions and bell peppers until they are soft.

6. 6

   In a large bowl, beat the eggs and season with Italian seasoning, salt, and pepper.

7. 7

   Grease a baking dish and layer the cooked eggplant slices at the bottom.

8. 8

   Spread the sautéed onions and bell peppers over the eggplant.

9. 9

   Pour the beaten eggs over the vegetables in the baking dish.

10. 10

    Sprinkle the shredded mozzarella cheese evenly on top.

11. 11

    Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is golden brown.

12. 12

    Remove from the oven and let it cool slightly before serving.