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Baked Eggplant Red Pepper Parmigiana

Course: Main Course
Cuisine: Italian, Vegetarian
Keyword: family friendly recipe, gluten free low carb recipes
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 303kcal
Author: Angela Coleby
A healthier pasta free alternative to lasagna 
Print Recipe


  • 2 red peppers deseeded & quartered
  • 2 eggplants
  • 2 cups low carb tomato sauce
  • 2 cups Mozzarella cheese grated
  • ½ cup Parmesan cheese grated
  • 3-4 tablespoons olive oil


  • Preheat the oven to 200C/400F degrees.
  • Place the red peppers under the grill and grill for 5-6 minutes on each side until charred and tender. Leave until cool to handle and remove the charred skins.
  • Cut the eggplants into thick slices lengthwise, brush with oil and place under the grill. Grill until each side is golden brown.
  • Spoon a little of the tomato sauce on the base of a large baking dish and cover with a layer of eggplant and peppers. Sprinkle with mozzarella cheese.
  • Repeat these layers until all the vegetables are used and you finish with a layer of cheese. Sprinkle the grated Parmesan cheese on top.
  • Bake for 30-40 minutes until bubbling and golden.


Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1serving | Calories: 303kcal | Carbohydrates: 18g | Protein: 19g | Fat: 17g | Fiber: 5g