Name: Eggplant and Red Pepper Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 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; 0.25 teaspoon dried rosemary; salt and ground black pepper to taste; 3.3333332538605 tablespoons olive oil; 3.3333332538605 tablespoons balsamic vinegar; 1 eggplant, sliced lengthwise 3/8-inch thick; 2 tablespoons olive oil, or as needed; 0.25 cup grated mozzarella cheese

Eggplant and Red Pepper Bake

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Mouthwatering baked eggplant with roasted red peppers, onions, garlic, herbs, and gooey mozzarella.

Ingredients:

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
0.25 teaspoon dried rosemary
salt and ground black pepper to taste
3.3333332538605 tablespoons olive oil
3.3333332538605 tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
0.25 cup grated mozzarella cheese

Instructions:

Preheat your oven to 325°F (165°C).
Combine the 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 gently to ensure the vegetables are coated evenly.
Coat eggplant slices with olive oil by brushing them.
In the bottom of a square glass baking dish, layer 1/3 of the pepper mixture followed by 1/3 of the eggplant; repeat twice. Finish with mozzarella cheese on the final layer.
Bake until the cheese is golden brown and the vegetables are bubbling, about 35 to 40 minutes.

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