Eggplant Parmesan Baked Casserole

Olivia

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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

Cook Time 40

Total Time 55

Servings: 6

Course: Main Course, Snack

Cuisine: American, Italian

Calories: 163

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

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

Preheat oven to 375°F.
Brush eggplant slices with olive oil and season with salt and black pepper.
Arrange eggplant slices in a baking dish.
Add sliced red bell pepper over the eggplant.
Pour tomato sauce evenly over the vegetables.
Sprinkle shredded cheese on top.
Bake for 35 to 40 minutes until tender and golden.
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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