Eggplant Bake with Peppers and Mushrooms

Eggplant Bake with Peppers and Mushrooms

4.3 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 192.2
  • Total Fat: 7.8 g
  • Cholesterol: 21.0 mg
  • Sodium: 640.8 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 4.8 g
  • Protein: 11.7 g

View full nutritional breakdown of Eggplant Bake with Peppers and Mushrooms calories by ingredient
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Number of Servings: 8


    1 egg plant sliced 1/4
    1 jar ragu robusto roasted garlic or 3 cups
    1 large sweet red bell pepper sliced
    6 oz or 170 grams of portabella mushrooms sliced
    1 cup of light ricotta cheese
    3/4 cup of krafts 4 cheese mexican 2%
    1 cup of krafts 2% mozzrella cheese
    salt and pepper to taste


cover bottom of 13 x 9 baking dish with ragu layer eggplant then ricotta then mushrooms another layer of raug then bell peppers and mexican and Mozzrella cheeses cover with remaining ragu and Bake until eggplant is tender at 350 for about one hour

Number of Servings: 8

Recipe submitted by SparkPeople user LARAINE.

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Member Ratings For This Recipe

  • I LOVE this recipe. I've made it several times, and it is one of my favorites. - 3/16/12

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  • This was so Yummy! I will definitely be making it again! - 10/17/11

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  • Very good! I didn' use the Mexican cheeses because I wanted mine to be more like lasagna which it was. The recipe calls for cooking 1 hour. Stick to it. I got overzealous and pulled mine out after 40 mins and mushrooms & eggplant were a little undercooked. Had to put back in. Delicious! - 8/9/11

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  • My husband loved this dish! He though the eggplant was pasta! This is a must try recipe! - 3/14/07

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  • Really good and easy to make. - 3/13/07

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