Eggplant and Red Pepper Bake

Rating: 3.92 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Another thing to do with eggplant.

By Anthony

Gallery

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

  • Brush eggplant slices with olive oil to coat thinly.

  • 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.

  • Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Nutrition Facts

Per Serving:
227 calories; protein 3.4g 7% DV; carbohydrates 11.6g 4% DV; fat 19.5g 30% DV; cholesterol 4.5mg 2% DV; sodium 51.5mg 2% DV. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

France C
Rating: 5 stars
08/10/2015
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! Read More
Helpful
(5)

Most helpful critical review

Chem Utsc
Rating: 3 stars
06/06/2016
I like the seasonings with the peppers. I salted my eggplant then browned it in a dry non stick frypan before baking it to soften it. The bals. vinegar was overpowering. I would decrease the b vin. Next time. Read More
Helpful
(2)
13 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
France C
Rating: 5 stars
08/10/2015
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! Read More
Helpful
(5)
Dave Z
Rating: 4 stars
03/20/2015
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. Read More
Helpful
(3)
Chem Utsc
Rating: 3 stars
06/06/2016
I like the seasonings with the peppers. I salted my eggplant then browned it in a dry non stick frypan before baking it to soften it. The bals. vinegar was overpowering. I would decrease the b vin. Next time. Read More
Helpful
(2)
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Jenna Miller
Rating: 1 stars
07/24/2016
Wasn't to my taste. Read More
Amy Wakefield
Rating: 4 stars
07/25/2018
My husband loved it! Me I m picky but the flavor is great. We used it as a main dish. May want to use it as a vegetable side in the future. I added an extra red pepper because I love them. Read More
Melissa Frey
Rating: 4 stars
10/09/2015
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 top grill pan for just a few min first. It was delicious! Its more of a side dish than a meal Read More
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Townsend Cowan
Rating: 4 stars
11/21/2015
Agree that the eggplant needs a head start in the cooking process. Great recipe. Read More
BOOKIE MYERS
Rating: 3 stars
09/03/2016
Should've covered lightly then removed at the end. It took a while. I was expecting magic. It didn't happen didn't wow. Ya know I love basil; & rosemary is okay. Maybe adding more is the reason it's so bleh. Eggplant isn't exactly mouthwatering on its own. Such small amounts of spice for that much food. 'Could be anyway. Read More
kdorfman
Rating: 4 stars
08/19/2017
very good. i would make this again but i would take the skin off eggplant. Also re-heat in a mini crockpot. microwave makes it tough Read More
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