Roasted Eggplant and Red Pepper Bake

Name: Roasted Eggplant and Red Pepper Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 Eggplants (aubergines), large (sliced into rounds); 1 Red bell pepper (chopped into chunks); 2 cups Tomato sauce (leftover spaghetti sauce or marinara sauce); 1 cup Cheddar cheese; Optional Seasoning (for garnish on top) including pinch of black pepper, red pepper flakes/chilli flakes, dried oregano and breadcrumbs

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This roasted eggplant and red pepper bake is delicious, bursting with wonderful flavors and so easy to make! This recipe is Eggplant Parmigiana with a twist and so wholesome and satisfying, perfect for a delicious meal!

We love pairing this bake with our crispy sourdough garlic bread slices recipe, easy air fryer sweet potato wedges and our fresh homemeade coleslaw recipe!

Cozy roasted eggplant and red pepper bake in a dish, topped with a golden, crispy layer of cheesy breadcrumbs, shredded cheese and red pepper flakes on the side.

If you are looking for a quick, easy, delicious and wholesome dish - you will love this roasted eggplant and red pepper bake!

This eggplant and red pepper bake features roasted eggplants and red peppers ... layered with a flavorful tomato sauce! Topped with melted cheese and a sprinkle of herbs!... That simple... and it is truly as tasty as it sounds!

This eggplant and red pepper bake is a great option when you want to use up leftover homemade tomato sauce or make something with our big batch homemade tomato spaghetti sauce! This makes meal prep and planning so much easier!

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Why this Recipe Works
Ingredients You'll Need
Substitutions and Variations
How to Make Roasted Eggplant and Red Pepper Bake
Expert Tips
How to Serve This Eggplant and Red Pepper Bake
Recipe FAQs
Suggested Appetizers
Roasted Eggplant and Red Pepper Bake

Why this Recipe Works

Simple and versatile: This recipe is a healthier twist on the classic Eggplant Parmigiana and does not use parmesan cheese (making it vegetarian-friendly).
Delicious and satisfying: The tomato sauce and cheese perfectly complement the roasted eggplants and peppers. Plus roasting the eggplant and peppers brings out a lovely depth of flavor - (like our roasted vegetable risotto recipe and our creamy roasted butternut squash soup recipe)!
Wholesome option: This recipe does not have potatoes or pasta sheets/pasta making it a healthier option for a bake (with a lot less carbs)! Plus eggplants are roasted instead of fried (making it lighter overall).
Air fryer or oven: You can bake this dish in an air fryer or oven – I recommend an air fryer as it is faster, cheaper and more convenient!

Ingredients You'll Need

labelled ingredients to make eggplant/aubergine red pepper bake.

Eggplant (also known as aubergine): Roasted in the air fryer (or oven) or in a pan to bring out their delicious flavor.
Red bell peppers: these add a subtle sweetness to this bake and perfectly pair with the tomato sauce and eggplants.
Tomato sauce: I recommend using a batch of our tomato spaghetti sauce which is rich, flavorful and our go-to sauce for many dishes! You can also use leftover marinara sauce if preferred.
Cheddar cheese: Grate/shred the cheese or you can use pre-shredded cheese.
Seasoning and breadcrumbs (optional): you can sprinkle black pepper, red pepper flakes/chilli flakes, dried oregano and breadcrumbs on top as a delicious added bonus!
Olive oil: to roast the peppers and eggplant. I prefer using extra virgin olive oil as extra virgin olive oil is the healthiest type of olive oil and a good source of antioxidants.

Substitutions and Variations

Vegetables: add peas and roasted zucchini for extra crunch and flavor.
Cheese: garnish the bake with some shredded mozzarella cheese for extra indulgence.
Seasoning: garnish with seasoning of your choice including dried rosemary or seasoned breadcrumbs.
Vegan and gluten-free variations: use dairy-free cheese to make this bake vegan-friendly. Omit breadcrumbs or use gluten-free breadcrumbs to make this bake gluten-free.

How to Make Roasted Eggplant and Red Pepper Bake

roasted eggplant/aubergine slices in the air fryer.

Step 1: Roast eggplant slices. After slicing eggplants, brush both sides with olive oil. Arrange eggplant slices in a single layer on a lined baking sheet/tray and roast in a preheated air fryer or oven. Air fryer: air fry at 200C/392F for 10-15 minutes or until roasted (depending on the air fryer size and type you use you may need more or less time, so keep monitoring the aubergines/eggplants). Flip halfway to help evenly roast the aubergines/eggplants. Oven: roast in an oven at 200C/392F for 25-30 minutes, flipping halfway. Alternatively roast in a large frying pan for 5-7 minutes, or until slightly caramelized.

Step 2: Roast red bell peppers. You can use either your air fryer, oven or roast in a pan. Pan: heat ½ teaspoon olive oil in a frying pan on medium-high heat. Add the chopped peppers and roast for 5-6 minutes on medium/high heat, stirring frequently

spreading tomato sauce over the baking dish.

Step 3: Assemble the bake. In a heat-proof dish (8 x 12 inch), add a two or three large spoons (or a ladle) of tomato sauce on the base.

Step 4: Arrange the roasted eggplant slices in layers on top. Add another two or three spoons of tomato sauce and layer with more eggplant slices.

adding more sauce and the roasted red pepper chunks to the bake.

Step 5: Add more tomato sauce and top with the roasted red bell peppers.

topping the layered bake with cheese and seasoned breadcrumbs before grilling/baking in the air fryer.

Step 6: Sprinkle with shredded cheddar cheese. Optional - add a sprinkle of breadcrumbs and pinch of black pepper, red pepper/chilli flakes and dried oregano. Bake or grill in the air fryer or oven at 200C/392F for 3-5 minutes, or until cheese has melted and slightly golden. Serve and enjoy!

Expert Tips

Use a heat-resistant dish: this is important when baking the layered eggplant slices, peppers, sauce and cheese. Ensure the dish you use is oven-friendly and if using an air fryer, use a dish which can fit in the air fryer with the lid closed.
Roast eggplant and peppers: this brings out the best flavor. You can use an air fryer, pan or oven to roast the eggplant and peppers as desired.
Use a rich tomato sauce base: I recommend using a batch of our tomato spaghetti sauce which is rich and flavorful. This tomato sauce has garlic, spices and seasoning to bring maximum flavor and perfectly pairs with the roasted vegetables.

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Cozy roasted aubergine and red pepper bake in a dish, topped with a golden, crispy layer of cheesy breadcrumbs, cheese and chilli flakes on the side.

How to Serve This Eggplant and Red Pepper Bake

This eggplant red pepper bake is a delicious, flavorful and unique dish, best served fresh from the oven or air fryer. For more cozy dishes, check out our vegetable lasagna recipe.

Enjoy this tasty bake with other dishes including our refreshing Mediterranean quinoa salad, cheesy mushroom flatbreads or crispy garlic breaded mushrooms!

Recipe FAQs

How can I store leftover eggplant and red pepper bake?

Leftovers can be stored in an airtight container in the fridge for up to 1 day, refrigerate once cooled and reheat thoroughly before serving.

How do I choose the best aubergines or eggplants for cooking?

Select fresh aubergines/eggplants that are firm, glossy, and free of blemishes. Larger aubergines often have more flavor, so opt for those when possible for the best taste in your dishes.

How should I prepare aubergines for roasting in an air fryer, oven or in a pan?

Slice the aubergines into even rounds and brush them lightly with olive oil. This helps them roast evenly and enhances their flavor.

Suggested Appetizers

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