Eggplant Parmesan Bake Recipe

Name: Eggplant Parmesan Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 lb Eggplant; 1 small Zucchini; 1 small Yellow Squash; 1 large Red Pepper; 1 large Red onion; 1 cup Of Sliced Mushrooms; 1/2 cup Of Mozzarella Cheese; 1/2 cup Parmesan Cheese; 2 tbsp Of Italian Seasoning; 1 Red Pepper Flakes; 1 Lemon pepper seasoning (optional) or Salt & Pepper; 1 Parsley Flakes for Garnish; 1 jar Of your choise of pasta sause

Servings: persons

1 lb Eggplant
1 small Zucchini
1 small Yellow Squash
1 large Red Pepper
1 large Red onion
1 cup Of Sliced Mushrooms
1/2 cup Of Mozzarella Cheese
1/2 cup Parmesan Cheese
2 tbsp Of Italian Seasoning
1 Red Pepper Flakes
1 Lemon pepper seasoning (optional) or Salt & Pepper
1 Parsley Flakes for Garnish
1 jar Of your choise of pasta sause

1
Preheat oven to 350F.
2
Roughly chopp and Saute Zucchini, Yellow Squash, Red onion, Red pepper and Mushrooms till crisp tender (about 5-8 min).
3
Remove from heat and season with 1 tblspoon of Italian seasoning, red pepper flakes and lemon pepper or salt & pepper to taste.
4
In a bowl mix together Parmesan and Mozzarella Cheese.
5
Slice Eggplant into 8 1in slices, lightly season and pan fry over medium heat with a little butter or olive oil (about 2 min on each side).
6
In a 8x8 baking dish lay 4 slices of Eggplant to cover the bottom of the dish.
7
Add Sauteed Veggie mixture over the Eggplant.
8
Top with half Jar of pasta sauce (enough to cover Veggies) then top with 1/2 cup of cheese mixture.
9
Next, lay the last 4 slices of Eggplant to cover the Veggie mixture.
10
Top with remaining pasta sauce and cheese.
11
Think of it as if you were layering lasagna.
12
Bake till the Cheese is golden brown.
13
Garnish with Parsley Flakes and Remaining Italian Seasoning.
14
Let it sit for 10 min before serving

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb Eggplant, 1 small Zucchini, 1 small Yellow Squash, 1 large Red Pepper, and more.

Yes, Eggplant Parmesan Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Parmesan Bake

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