Eggplant Bake

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Serves 4 – 6

• 3 tablespoons olive oil

• 2 small eggplants, about 1 1/2 pounds, sliced in 1/4-inch thick rounds

• Salt and pepper

• 1 red bell pepper, sliced, optional

• 4 ounces mushrooms, sliced, optional

• 2 to 3 tablespoons olive oil

• 1 jar (about 24 ounces) spaghetti sauce

• 2 cups part-skim mozzarella cheese

• 1/4 cup fresh shredded Parmesan cheese

Line two baking sheets with foil. Brush foil with a little of the olive oil. Arrange slices of eggplant over the bottom of one of the baking sheets; brush slices with olive oil and sprinkle lightly with salt and pepper. Arrange bell pepper and mushrooms on the other baking sheet.

Bake at 400 degrees for about 8 minutes. Turn the vegetables and bake for 7 to 8 minutes longer. Remove from oven and let cool slightly.

Grease a 3-quart baking dish. Arrange a layer of eggplant slices in the bottom of the baking dish. Top with a few slices of bell pepper, some mushrooms, and about 1/3 of the sauce. Sprinkle with 1/3 of the mozzarella cheese. Repeat layers two more times, then sprinkle with the Parmesan cheese. Bake for 25 to 30 minutes, until vegetables are tender and cheese is melted.



See more recipes


Veggies in this recipe