Crispy Baked Eggplant with Red Bell Pepper Sauce

Crispy Baked Eggplant with Red Bell Pepper Sauce


(4 votes) 5 4

A tasty alternative to the usual tomato sauce, atop crispy baked eggplant. Healthy, vegetarian, colorful, and easy, all while following Weight Watchers' Points Plus program. (Recipe by Colleen Rooney)

Shared by
Gilbert, AZ

Time needed

30 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • 6 lg. red bell peppers
  • 2 Tbs. canola or olive oil
  • 1 Tbs. garlic powder
  • 1 tsp. ground rosemary
  • salt
  • pepper
  • 2 lg. Italian eggplant
  • 3/4 C. Egg Beaters
  • 1 C. Progresso Italian breadcrumbs
  • cooking spray
  • Parmesan cheese

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For sauce: Preheat oven to 400 degrees. Wash peppers. Cut up, removing all ends, seeds, veins, etcetera, and cut into 6-8 slices per pepper. Place pepper pieces in shallow baking pan. Toss with oil and spices. Roast in oven for 40 minutes. Remove from oven. Place in food processor and blend on high until smooth. Pour into saucepan and keep warm on stove top over low heat.

For eggplant: Cut 1/2-inch slices. You will get about six good slices out of each eggplant. Spray baking sheet with cooking spray. Dip eggplant slices in Egg Beaters and the dredge in crumbs. Place on baking sheet. Repeat for all slices. Bake in a 400-degree oven for 30 minutes. (These two steps can be done simultaneously to save time.) Place crispy eggplant on plate and top with sauce and Parmesan cheese.

Points Plus per Serving Info: Protein 4.2g; Carbs 16.5g; Fat 7.8g; Fiber 1.5g 4 Points Plus per serving

Reviews (2)

  • For all you vegans and vegetarians, this sauce is fantastic. You will get compliments on both the flavor and the color and you will get asked for the recipe!!! I used it on fried (horrors!) breaded portabello mushrooms as a main course and it was A+.

    Flag as inappropriate AntonioDude  |  February 18, 2011

  • Honestly I was nervous about this sauce recipe but it turned out real good. Hard to describe the taste, but it is different from a tomato sauce, but so, so good. Real fresh flavor. I haven't tried it on the eggplant yet, but we had it on pasta with turkey meatballs. I will make it again and try it on company because it is good, but also different and fun to share with others.

    Flag as inappropriate AJGardenLady  |  February 17, 2011

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