Easy Eggplant Bake With Spaghetti Sauce and Cheese

Eggplant Bake With Spaghetti Sauce
Diana Rattray
Ratings (13)
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
414 Calories
19g Fat
45g Carbs
18g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 414
% Daily Value*
Total Fat 19g 24%
Saturated Fat 5g 26%
Cholesterol 20mg 7%
Sodium 275mg 12%
Total Carbohydrate 45g 16%
Dietary Fiber 7g 23%
Protein 18g
Calcium 172mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Prepared spaghetti sauce makes this an easy dish to fix. Serve with hot cooked spaghetti, linguine, or your favorite pasta and a tossed salad.

The eggplant and vegetables are roasted then layered in a baking dish with the sauce and melty mozzarella cheese. It's a delicious way to enjoy eggplant!

Ingredients

  • 3 tablespoons olive oil
  • 2 small eggplants (about 1 1/2 pounds, sliced in 1/4-inch thick rounds)
  • Dash salt
  • Dash 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 Parmesan cheese (shredded)

Steps to Make It

  1. Heat the oven to 400 F (200 C/Gas 6). 

  2. 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.

  3. Bake in the preheated oven for about 8 minutes. Turn the vegetables and bake for 7 to 8 minutes longer. Remove from oven and let cool slightly.

  4. 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.

  5. Bake the casserole for 25 to 30 minutes, until vegetables are tender and cheese is melted.