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1. Turn the oven to 425 degrees and preheat.
2. Brush 1 tablespoon of oil on both sides of the bread.
3. Arrange the bread on a baking sheet with a rim.
4. Bake the bread until lightly toasted, which takes about 4 minutes per side.
5. Brush 1 tablespoon of oil on both sides of the eggplant and peppers.
6. Arrange the eggplant and peppers on another baking sheet with a rim.
7. Bake, cut side down, for 30 minutes, or until soft and beginning to brown.
8. Cool the vegetables slightly.
9. Add the basil, garlic, salt and the remaining oil in a blender and puree.
10. Remove the skin from the bell peppers, and cut each half in two.
11. Place 4 pieces of the toasted bread on a baking sheet.
12. Top each with 1 slice eggplant, 1 teaspoon basil puree, 1 yellow pepper quarter, 1 red bell pepper quarter, 1 tablespoon mozzarella and 1/2 tablespoon Parmesan cheese.
13. Bake until the cheese is melted, which takes about 6 minutes.
14. Place a stack on each plate.
15. Drizzle the remaining puree around each.
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