Eggplant and Red Pepper Bake

This is a flavor-packed vegetarian recipe for baked eggplant with red bell pepper, onion, garlic, herbs, and mozzarella cheese.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 227 Calories

Ingredients

• 1 teaspoon dried basil
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 2 tablespoons olive oil, or as needed
• 1 red bell pepper, cut into matchstick-sized pieces
• 1 small onion, cut into matchstick-sized pieces
• 1 eggplant, sliced lengthwise 3/8-inch thick
• 0.25 teaspoon dried rosemary
• 0.25 cup grated mozzarella cheese
• 3.3333332538605 tablespoons olive oil
• 3.3333332538605 tablespoons balsamic vinegar

Recipe Instructions

Step 1

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

Step 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 pepper mixture; toss to coat vegetables evenly.

Step 3

Brush eggplant slices with olive oil to coat.

Step 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.

Step 5

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