Creado con IA
Eggplant and Egg Breakfast Casserole
45 min 287 kcal por ración Avanzada
Ingredientes
4 Raciones
- eggplants2 medium
- eggs6 large
- bell peppers1 cup
- onions1 cup
- mozzarella cheese1 cup
- olive oil2 tablespoons
- Italian seasoning1 teaspoon
- saltto taste
- pepperto taste
Preparación
- 1
Preheat your oven to 375°F (190°C).
- 2
Slice the eggplants into 1/4-inch thick rounds.
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- 4
Add the eggplant slices to the skillet and cook until they are golden brown on both sides. Remove and set aside.
- 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
In a large bowl, beat the eggs and season with Italian seasoning, salt, and pepper.
- 7
Grease a baking dish and layer the cooked eggplant slices at the bottom.
- 8
Spread the sautéed onions and bell peppers over the eggplant.
- 9
Pour the beaten eggs over the vegetables in the baking dish.
