Eggplant and Red Pepper Bake

Eggplant and Red Pepper Bake

Anthony 0

"Another thing to do with eggplant."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 227 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
  3. Brush eggplant slices with olive oil to coat thinly.
  4. Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
  5. Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.


Most helpful
Most positive
Least positive

Delicious! Make sure you use a small eggplant otherwise you will end up with extra unused slices. Very easy to assemble and packed with flavor! This makes 4 generous sides. I realized when I was...

Agree that the eggplant needs a head start in the cooking process. Great recipe.

I used balsamic vinegarette (my fav, Newmans Own) in place of the oil and vinegar. I didn't have onion or rosemary, I used Italian seasoning and onion powder. I did grill my eggplant in a stove ...

I made this dish yesterday and it was OK. I'll make it again as a side dish, most likely.

Might want to consider pre-baking or grilling the eggplant prior to assembling for the oven. My eggplant was still a little tough after 45 minutes. And like any other recipe, you'll need to a...

Other stories that may interest you