Eggplant and Red Pepper Bake

Eggplant and Red Pepper Bake

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Anthony 0

"Another thing to do with eggplant."

Ingredients

55 m servings 227 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Directions

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  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

3
  1. 3 Ratings

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

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...