Eggplant Parmesan Baked Casserole

This baked casserole reflects the Let’s Veg lifestyle of creating comfort from simple vegetables.
Eggplant and tomatoes cook into a warm, balanced base.
Red peppers add brightness while cheese brings satisfying richness.
Prepared mindfully, it supports steady energy without heaviness.
A wholesome, vegetable-forward meal that fits naturally into everyday routines.

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Olivia

Eggplant Parmesan Baked Casserole

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Eggplant parmesan baked casserole with cheese, red pepper, and tomato for a warm and balanced vegetarian meal.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course, Snack

Cuisine: American, Italian

Calories: 163

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 eggplants sliced
• 1 red bell pepper sliced
• 2 cups tomato sauce
• 1 cup shredded cheese
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley chopped

Equipment

Baking Dish

$24.99

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03/04/2026 11:00 am GMT

Oven Baking pans

Cooking Instructions

 

1. Preheat oven to 375°F.
2. Brush eggplant slices with olive oil and season with salt and black pepper.
3. Arrange eggplant slices in a baking dish.
4. Add sliced red bell pepper over the eggplant.
5. Pour tomato sauce evenly over the vegetables.
6. Sprinkle shredded cheese on top.
7. Bake for 35 to 40 minutes until tender and golden.
8. Remove from oven and sprinkle parsley before serving.

Nutrition

Calories: 163kcalCarbohydrates: 15gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 16mgSodium: 567mgPotassium: 670mgFiber: 6gSugar: 9gVitamin A: 1250IUVitamin C: 36mgCalcium: 125mgIron: 1mg

Notes

Slice eggplant evenly for consistent baking.

Use ripe tomatoes for best flavor.

Serve warm for best texture.

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