Introduction
If you’re looking for a hearty, flavorful dish that showcases the best of vegetables, this Mozzarella-Topped Baked Eggplant and Vegetable Medley is the answer. Combining the earthy richness of eggplant with a colorful array of other vegetables, this recipe is perfect for a comforting family dinner or an elegant side dish. The melted mozzarella on top takes this medley to the next level, creating a golden, bubbly finish that’s hard to resist. It’s a satisfying dish that’s as nutritious as it is delicious.
Ingredients:
For this recipe, you’ll need:
1 large eggplant, sliced into rounds
1 zucchini, diced
1 bell pepper (red or yellow), chopped
1 medium onion, finely diced
2 medium tomatoes, chopped or 1 cup canned diced tomatoes
2 cloves garlic, minced
1 cup mozzarella cheese, shredded
2 tablespoons olive oil
1 teaspoon dried Italian herbs (basil, oregano, thyme mix)
Salt and pepper to taste
Fresh parsley or basil for garnish
Directions:
Prepare the Eggplant:
Preheat your oven to 375°F (190°C).
Lay the eggplant slices on a baking sheet and sprinkle them with salt. Let them sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel.
Cook the Vegetables:
Heat olive oil in a large skillet over medium heat. Add the garlic and onions, cooking until fragrant and translucent.
Stir in the zucchini, bell pepper, and tomatoes. Season with Italian herbs, salt, and pepper. Cook for about 7-10 minutes until the vegetables are tender but not mushy.
Assemble the Dish:
Grease a baking dish and layer the eggplant slices on the bottom. Spoon the cooked vegetable mixture over the eggplant.
Add the Mozzarella:
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake:
Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and golden.
Serve:
Garnish with freshly chopped parsley or basil before serving.
Serving and Storage Tips:
Serve warm as a main dish alongside crusty bread or as a side dish to complement grilled meats or pasta.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Variations:
