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Eggplant and Red Pepper Bake

Rated as 3.7 out of 5 Stars

"Another thing to do with eggplant."
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Ingredients

55 m servings 227 cals
Original recipe yields 4 servings

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.

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 8
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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 ...

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

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...

Agree that the eggplant needs a head start in the cooking process. Great recipe.

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 ...

Wasn't to my taste.