Eggplant and Red Pepper Bake

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This vegetarian eggplant and red bell pepper bake is a delicious recipe for eggplant.


  • 1 red bell pepper, cut into matchstick-sized pieces
  • 1 small onion, cut into matchstick-sized pieces
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • ¼ teaspoon dried rosemary
  • salt and ground black pepper to taste
  • 3 ⅓ tablespoons olive oil
  • 3 ⅓ tablespoons balsamic vinegar
  • 1 eggplant, sliced lengthwise 3/8-inch thick
  • 2 tablespoons olive oil, or as needed
  • ¼ cup grated mozzarella cheese


Preheat the 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 pepper mixture; toss to coat vegetables evenly.

Brush eggplant slices with olive oil to coat.

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 cheese is browned and vegetables are bubbling, 35 to 40 minutes.

Prep time: 20 mins / Cooking time: 35 mins / Total time: 55 mins

Serving: 4 / Yield:

Calories: 227.4

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