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My review
Eggplant and Red Pepper Bake
Anthony
"Another thing to do with eggplant."
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Ingredients
55 m servings 227 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C).
- 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; 19.5 g fat; 11.6 g carbohydrates; 3.4 g protein; 5 mg cholesterol; 52 mg sodium. Full nutrition
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Reviews
Read all reviews 810 Ratings
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Most helpful positive review
1/25/2015
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...
Most helpful critical review
6/6/2016
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 ...
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1/25/2015
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...
3/20/2015
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 a...
6/6/2016
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 ...
8/19/2017
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
9/2/2016
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 th...
11/21/2015
Agree that the eggplant needs a head start in the cooking process. Great recipe.
10/8/2015
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 ...