Cheesy Eggplant Bake

This dish could more aptly be called “Eggplant Parmesan for the lazy” because it provides all the flavor of everyone’s favorite eggplant entree with next to none of the work. Plus it’s a bit healthier too.


Preheat oven to 350 degrees. Slice eggplant and chop bell pepper. Add the crushed tomatoes to the already prepared Red Wine Sauce and stir to combine. Layer half each of eggplant, bell pepper, cheese and tomato mixture in a greased 8 x 8 inch baking dish. Sprinkle additional cheese over the top if desired. Cover and bake for 50 minutes or until eggplant is cooked through. Remove cover and bake an additional 5 minutes. Serve with cooked pasta, noodles, or rice and a green vegetable. Serves 6.

Note: My baking dish was overflowing a bit so next time I will probably use a 2 quart casserole dish. I have made this same recipe using zucchini instead of, or in combination with, the eggplant. I have also used cheeses other than Cheddar with good results.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at and

Comments (1)

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  1. Vinny Grette says:

    Pretty blog! Also, eggplant dish sounds dishy!

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