Baked Eggplant and Vegetable Medley with Mozzarella

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Directions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil.
  2. Prepare the Vegetables: Arrange the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for about 20 minutes to draw out moisture, then pat dry with paper towels.
  3. Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced zucchinis, bell peppers, and red onion. Sauté for about 5 minutes until they begin to soften. Add the minced garlic and cherry tomatoes, and cook for another 2 minutes.
  4. Season the Vegetables: Season the sautéed vegetables with dried oregano, dried basil, salt, and pepper. Mix well to combine the flavors.
  5. Layer the Vegetables: In the prepared baking dish, layer the eggplant slices on the bottom. Top with the sautéed vegetable mixture, spreading it evenly over the eggplant.
  6. Bake the Dish: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and sprinkle the shredded mozzarella cheese over the top. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  7. Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.

Cooking Time and Macros

  • Preparation Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes

Nutritional Information (Per Serving):

  • Calories: 210 kcal
  • Protein: 10g
  • Carbohydrates: 18g
  • Fat: 12g
  • Fiber: 5g

Conclusion

This Baked Eggplant and Vegetable Medley with Mozzarella is a versatile dish that can be enjoyed as a main course or a side. It’s perfect for a weeknight dinner or a special occasion. The combination of roasted vegetables and gooey mozzarella makes it a comforting and satisfying meal. Pair it with a fresh green salad or some crusty bread for a complete and balanced dinner.

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