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Baked Eggplant and Vegetable Medley with Mozzarella

Baked Eggplant and Vegetable Medley with Mozzarella

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    • 🔥 How to Make It

    1. Prep the veggies: Preheat your oven to 400°F (200°C). Place the sliced eggplant in a colander, sprinkle with salt, and let sit for 20 minutes to remove bitterness. Rinse and pat dry.
    2. Roast the vegetables: On a baking sheet, toss eggplant, zucchini, peppers, and onion with olive oil, salt, pepper, garlic, and herbs. Roast for 25–30 minutes until vegetables are tender and slightly caramelized.
    3. Assemble the dish: In a baking dish, spread a layer of crushed tomatoes. Add a layer of roasted vegetables, followed by a generous sprinkle of mozzarella. Repeat layers until all ingredients are used, finishing with mozzarella on top.
    4. Bake: Bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden.
    5. Garnish & serve: Let rest for a few minutes before serving. Top with fresh basil and a sprinkle of Parmesan if desired.

    🍽 Serving Suggestions

    • Serve alongside crusty bread or garlic toast.
    • Pair with a light salad and a glass of white wine.
    • Use leftovers as a filling for wraps or sandwiches.

    🧊 Storage & Reheating

    • Fridge: Store leftovers in an airtight container for up to 3 days.
    • Freezer: Freeze in portions for up to 1 month. Thaw and reheat in the oven for best results.

    Final Thoughts

    This Baked Eggplant and Vegetable Medley with Mozzarella is the kind of dish that feels both rustic and refined—comforting enough for a casual night in, yet elegant enough for a dinner party. It’s a wonderful way to showcase seasonal produce, embrace a Mediterranean diet, and satisfy both cheese-lovers and veggie enthusiasts alike.

    Would you like this recipe in printable card format or a version with vegan cheese alternatives?