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Baked Eggplant and Vegetable Medley with Mozzarella: A Comforting, Mediterranean-Inspired Classic
If you’re searching for a cozy, wholesome dish that brings together the richness of roasted vegetables, the creamy pull of mozzarella, and the hearty satisfaction of a baked casserole—look no further than this Baked Eggplant and Vegetable Medley with Mozzarella. It’s simple, flavorful, and perfect as a main course or a side dish. Best of all, it’s vegetarian-friendly and packed with Mediterranean goodness.
Whether you’re feeding a crowd or just making dinner for yourself, this dish is a celebration of seasonal vegetables and classic Italian comfort.
🌿 Why You’ll Love This Recipe
- Healthy & Hearty: A great way to enjoy a filling, plant-based meal.
- Cheesy & Delicious: Melted mozzarella ties it all together beautifully.
- Versatile: Serve as a main course, side dish, or even a warm lunch.
- Make-Ahead Friendly: Great for meal prep or baking in advance and reheating.
🍆 Ingredients
- 2 medium eggplants, sliced into ½-inch rounds
- 2 zucchinis, sliced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups shredded mozzarella cheese (or sliced fresh mozzarella)
- 1 cup crushed tomatoes or tomato passata
- Fresh basil for garnish (optional)
- Grated Parmesan cheese (optional)
