Baked Eggplant

Dec 03, 2018

Baked Eggplant

Tomatoes are a fruit, but potatoes aren’t — so it might come as a shock to learn that they BOTH are the eggplant’s two closest relatives in the plant kingdom! While having the consistency of a potato, an eggplant contains the same vitamins and minerals as a tomato.

Follow this recipe for the best baked eggplant dish this side of the garden!


  • 2 medium eggplants, sliced
  • 1/4 cup olive oil
  • 2 medium green peppers, sliced
  • 1 small onion, finely chopped
  • 3 tomatoes, peeled and sliced
  • 1 cup parsley, chopped
  • 2 garlic cloves, minced
  • 3/4 cup tomato sauce
  • to taste salt
  • to taste freshly ground black pepper


  1. Preheat oven to 350 F.
  2. Sauté eggplant rounds in olive oil until tender, set aside.
  3. Sauté peppers and onion until aromatic and slightly translucent.
  4. In an 8-inch square casserole dish, arrange in layers: eggplant, peppers, onions, tomatoes, parsley, garlic, salt and pepper. Repeat layers.
  5. Pour tomato sauce over top of layered vegetables.
  6. Bake for 50-60 minutes uncovered.


Serves 4

Nutritional Analysis Per Serving
Calories 210
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 300 mg
Carbohydrates 7 g
Sugars 0 g
Fiber 2 g
Protein 14 g


This recipe comes courtesy of “Nutritious Life”