Roasted Red Pepper Sauce
While the eggplant is cooking melt butter or oil in a soup pot. Add onions and saute until translucent. Add garlic and red pepper chili-flakes. Sautee for one a few minutes. Add the Roasted peppers and cook for one minute.
Add the tomatoes. Bring the sauce to a boil and then lower to a simmer. Cook for 30 minutes.
Transfer the sauce to a food processor and add parsley, basil and oregano. Pulse until smooth.
Prepare the Eggplant Parmesan
In a cassarole dish or deep skillet place 1/4 of the sauce in the bottom of the pot. Then layer the eggplant on top. Add grated Manchengo. Repeat this until the sauce and eggplant are used up. Top with grated cheese.
Place the eggplant parmesan in the oven for 40 minutes. Enjoy
Make sure to keep a close eye on the eggplant to keep them from burning and sticking. The parchment will help but they can go from golden brown to black quickly! Cook them on the middle or lower rack of the oven.
You can use jared tomato sauce if you want to make this recipe quick and easy. The homemade sauce is definitely a labor of love but it's worth it!
Serving: 11/4 dish | Calories: 370kcal | Carbohydrates: 49.2g | Protein: 14g | Fat: 16g | Saturated Fat: 4.6g | Cholesterol: 11mg | Potassium: 1841mg | Fiber: 17.8g | Sugar: 12g | Calcium: 299mg | Iron: 6mg