Eggplant Parmigiana with Bell Pepper and Kale


Recipe from



2 large eggplants, sliced 1/2 – 1 inch thick

1 red bell pepper, chopped

1 small onion, chopped (about 1/2 cup)

1 bunch kale (washed, leaves ripped from stalks, then chopped)

2 cloves garlic, diced

2 teaspoons basil, finely chopped

1 jar of pasta sauce (I used Trader Joe’s Tomato Basil marinara)

1 pound fresh mozzarella, sliced 1/4-inch thick

1/2 cup fresh shaved Parmesan

1/4 cup bread crumbs

olive oil

salt and pepper


  1. Preheat your oven to 450.
  2. Lay the slices of eggplant out on an oiled baking sheet, then sprinkle with salt and pepper.
  3. Bake at 450 degrees until the slices begin to brown (about 15 minutes). Remove from oven.
  4. Sauté the onion, garlic, red bell pepper and basil in 1 teaspoon olive oil over medium heat until the onion just starts to brown (about 7 minutes). Remove the mixture from the pan and set aside. Pour 1 cup of water into the pan you just used, turn the heat up to medium-high, then add the kale. Cover and cook until the kale is soft and not-so-chewy (about 10 minutes). Drain off any remaining water, then pat the kale dry. Set aside.
  5. In an 8×12″ baking pan, layer the ingredients as follows: half of the eggplant slices, the red bell pepper mixture, 1 cup of pasta sauce, half of the mozzarella slices, 1/4 cup Parmesan, the remaining eggplant slices, the kale, 1 cup of pasta sauce, the remaining mozzarella slices, and 1/4 cup Parmesan Bread crumbs.
  6. Bake at 350 degrees, uncovered, until the cheese melts and bubbles and the top turns light brown (20 – 25 minutes)

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