Eggplant and Red Pepper Bake Recipe -
Eggplant and Red Pepper Bake Recipe
  • READY IN 55 mins

Eggplant and Red Pepper Bake

Recipe by  

"Another thing to do with eggplant."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  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.
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Reviews More Reviews

Aug 10, 2015

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 on my third layer that I had forgotten to brush the eggplant with olive oil, so I only got the third layer. Not sure that really made much of a difference. The only thing I'd suggest it adding more cheese. 1/4 cup if very skimpy to cover the top, but that's personal preference. I used 1/2-3/4 cup total. Next time I might even add a bit of cheese between the layers. Thanks Anthony for the tasty recipe!

Apr 29, 2015

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

Mar 20, 2015

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 adjust the add-ins such as the vinegar and rosemary to you taste. By the way, my wife loved it.


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 52 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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