Eggplant Strata

1         pinch        oil for sautéing 1         pound       ricotta cheese 1         cup           Parmesan cheese freshly grated 1         teaspoon   salt 1/2     teaspoon   black pepper 1         pinch        cayenne pepper 1 1/2  cups          scallions, finely minced

2  Tablespoons  fresh rosemary, minced 1   recipe            Roasted tomato-garlic sauce 2  pounds           eggplant, thin slices, round or lengthwise 1   pound             zucchini thinly sliced 3  medium          bell pepper, roasted, peeled, wide strips 1   pound             smoked mozzarella cheese, thinly sliced

1   Preheat the oven to 350*. Lightly oil a 9x13-inch pan.

2  In a medium-sized bowl, combine the ricotta, parmesan or pecorino, slat, pepper, cayenne, scallions, and rosemary, and mix well.

3  Spread a double layer of eggplant slices in the bottom of the prepared pan, followed by a single layer of zucchini. Spoon on half the ricotta mixture in small mounds, then lay half the roasted pepper strips on top. Cover the peppers with half the smoked mozzarella slices, and ladle on half the Roasted tomato-garlic sauce.

4  Spread a single layer of eggplant on top of the sauce, then repeat all the other layers, ending with the remaining sauce on top of the mozzarella. Bake uncovered for 1 1/2 hours. (Cover lightly with foil if the top becomes too brown).

5  Remove the pan from the oven, and let it sit for at least 15 minutes before serving. Cut into squares and serve hot, warm, or at room temperature.

Servings: 10

Yield: 9x13 pan