Rating: 3.78 stars
18 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

Another thing to do with eggplant.

Recipe Summary test

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

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

Directions

Instructions Checklist
  • 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

227 calories; protein 3.4g; carbohydrates 11.6g; fat 19.5g; cholesterol 4.5mg; sodium 51.5mg. Full Nutrition
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Reviews (14)

Most helpful positive review

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
(5)

Most helpful critical review

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
(2)
18 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
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
(5)
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
(5)
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
(2)
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Rating: 1 stars
07/24/2016
Wasn't to my taste. Read More
Rating: 4 stars
03/21/2021
To make this a 5 star-- definitely salt and rinse, then grill or bake the eggplant before assembling And I added Kalamata olives and feta between each layer and brushed eggplant with oil and spicy tomato sauce! I agree use only 2Tbs of balsamic if you are using good balsamic. For my oven baking at 350 degrees atleast 30 minutes. Excellent Read More
Rating: 4 stars
05/01/2021
Yummy Read More
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Rating: 2 stars
09/28/2021
While I took the advice of several reviewers and grilled the eggplant, it was against my better judgment to just add the garlic without at least sweating them. This led to some gnarly garlic moments when biting into the dish. I also used peppers from my garden that were not that meaty and these, too, should have had a little bit of a sweat. When I tasted the entire dish nothing had married together, so I added a jar of tomato sauce, two dollops of creme fraiche, whipped it all together, sprinkled the dish with parmesan and panko, added a swipe of oil and baked it for some real comfort. I know that some will say that what I made is not the recipe, but I tried that recipe and found it wanting. Read More
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
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