<http://schema.org/recipeInstructions>
" Heat oven to 425\u00B0F. Have 2 rimmed baking sheets ready. Brush bread on both sides using 1 Tbsp oil. Put on 1 baking sheet. Bake, turning once, 8 minutes or until lightly toasted. Remove to a wire rack. Brush both sides of eggplant slices with 1 Tbsp oil. Put on 1 baking sheet. Put peppers, cut sides down, on other sheet. Bake, turning eggplant once, 30 minutes or until eggplant is soft and brown and peppers start to brown. Cool slightly. Meanwhile pur\u00E9e remaining 3 Tbsp oil, the basil, garlic and salt in a blender, scraping down sides as needed. Peel skin from peppers. Cut peppers in half lengthwise. Put 4 toasts on baking sheet. Top each with 1 slice eggplant, 1 tsp basil pur\u00E9e, 1 yellow pepper quarter, 1 Tbsp mozzarella and 1&amp;amp;#8260;2 Tbsp Parmesan. Repeat using red peppers. Bake 5 to 6 minutes to melt cheese. Place a stack on each plate. Drizzle remaining pur\u00E9e around each."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9816/eggplant-pepper-stacks-recipe-121314/?src=shelter_footer>