eggplant-and-red-pepper-bake

Eggplant and Red Pepper Bake

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  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Anthony
Recipe by  Anthony

“Another thing to do with eggplant.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 11.6 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Eggplant and Pepper Parmesan Sandwiches

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Grilled Eggplant Pepper Appetizer Dip