Eggplant and Ricotta Bake

I love grilled eggplants , I use it in sandwiches , on pizzas and lasagne . I got this recipe from a magazine , the moment I saw grilled eggplant I got hooked and decided to make it and it turned out quite good and quite easy to make . It is creamy , tangy , crunchy and really droolworthy so here goes......

INGREDIENTS

1 large eggplant sliced
1 small onion chopped
2 cloves garlic chopped
1 small red bell pepper diced
400 gm canned tomato
a handful of basil chopped
2 tbsp chopped black olives
250 gm ricotta cheese
60 gms parmesan cheese grated
100 gms mozarella cheese grated
4 wholewheat bread slices toasted
60 gms fresh white breadcrumbs

METHOD

Slice the eggplant into 1 inch thick pieces and sprinkle salt on it and leave to drain in the colander.
Brush with olive oil and grill it in a pan.
In a saucepan , heat a tbsp of olive oil and add the garlic and the chopped onions and saute it for a few sec .
Add in the red bell pepper and sautee it till soft .
Add the canned tomatoes and cook it for a few min .
Puree this mixture in a blender and add the basil leaves and olives and set aside .
Season it with salt and pepper .
Mix the ricotta and parmesan cheese .
Brush olive oil in a square dish and layer it with two slices of toasted wholewheat bread.
Put half of the grilled eggplants on top .
Pour over half of the tomato sauce .
Add the ricotta mix .
Repeat the layers with the remaining toasts, eggplant and tomato sauce .
Mix the fresh breadcrumbs and the mozarella and add this on top of the dish .
Bake in a preheated 220 c oven for 20 min or till top is golden .