Acadia S Eggplant And Pepper W Velveeta Recipe

Ingredients for Acadia S Eggplant And Pepper W Velveeta

• 10 medium eggplants, sliced into 1/2-inch rounds
• Red Bell Pepper
• Vidalia Onion
• Margarine
• Kosher Salt
• 16 ounces Velveeta cheese, cubed

How to Make Acadia S Eggplant And Pepper W Velveeta

1. Preheat oven to 375°F (190°C).
2. Slice eggplants into 1/2-inch thick rounds.
3. Salt eggplant slices and let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
4. While eggplants are salting, dice the bell peppers and onion.
5. In a large skillet, heat olive oil over medium heat. Sauté onions and peppers until softened, about 5-7 minutes.
6. In a large bowl, combine the sautéed vegetables, drained eggplant slices, Velveeta cheese (cubed), garlic powder, Italian seasoning, and salt and pepper to taste.
7. Pour mixture into a greased 9x13 inch baking dish.
8. Bake for 45-50 minutes, or until the eggplant is tender and the cheese is melted and bubbly.
9. Let cool slightly before serving. Garnish with fresh parsley or basil (optional).