Heat oven to 450°F. Brush both sides of eggplant with about 1 1/2 tablespoons of the oil. Place eggplant in single layer in 15×10-inch baking pan with sides. Place poblano halves skin side down in same pan. Cut the tips from the garlic cloves but leave the skins on. Tuck them between the eggplant slices; brush with oil. Bake 10 minutes. Turn eggplant slices and continue baking 5 to 10 minutes or until eggplant is tender and browned. Remove eggplant and place in single layer in 13×9-inch baking dish. Continue baking poblano and garlic 5 to 10 minutes or until skin is blistered and garlic is tender when squeezed. Remove from oven and reduce heat to 350°F. Cover poblano with foil.
Meanwhile, in large nonstick skillet, heat remaining 1 1/2 tablespoons of the oil over medium heat. Add onion; cook 10 to 12 minutes or until golden brown and tender, stirring frequently. Stir in beans, tomatoes, tomato sauce and Italian seasoning. When garlic is tender, squeeze to remove from skin, chop/mash and stir into tomato mixture. Cook 10 minutes or until slightly thick, stirring occasionally.
Remove skin from poblano and cut in thick strips. Layer poblano and roasted red peppers over eggplant. Top with tomato mixture and cheeses. Bake 15 minutes or until hot and bubbly.
Serving Size: about 11oz each
Nutritional Information Per Serving:
Calories 270, Total Fat 14g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 15mg, Sodium 590mg, Carb 28g, Fiber 9g, Sugar 10g, Protein 11g, Calcium 15%, Iron 10%