Baked Eggplant & Veggie Medley with Mozzarella: A Flavor-Packed Comfort Dish You’ll Crave Again and Again

By boom Last updated May 16, 2025

If you’re searching for a hearty, wholesome, and irresistibly cheesy dish that celebrates the best of Mediterranean flavors, look no further than this baked eggplant and vegetable medley with mozzarella. This recipe layers tender roasted eggplant with a colorful mix of vegetables, gooey mozzarella, and perfectly baked eggs—all in one dish. Whether you’re cooking for a weeknight dinner or hosting a weekend gathering, this dish is sure to impress.Heartbeet Kitchen

🧑‍🍳 Ingredients

2 medium eggplants, sliced into rounds
Salt and freshly ground black pepper, to taste

Olive oil or avocado oil, for drizzling
1 sweet bell pepper (red, yellow, or orange), thinly sliced
6 mushrooms, cleaned and sliced

10 cherry tomatoes, halved
4 cloves garlic, minced
100 g (about 1 cup) shredded mozzarella cheese

4 eggs
Fresh parsley, chopped, for garnishLa Cucina Italiana+3Greenku Recipes+3All Recipes+3 At the Immigrant’s Table+9All Recipes+9Healthy Recipes Blog+9

🔪 Instructions

1. Prepare the Eggplant

Start by preheating your oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet lined with parchment paper. Lightly sprinkle both sides with salt and let them sit for about 15 minutes to draw out any bitterness. Afterward, pat the slices dry with a paper towel. Brush or drizzle both sides with olive oil and season with black pepper. Bake in the preheated oven for 15 minutes, flipping halfway through, until the eggplant is tender and slightly golden.Greenku Recipes

2. Sauté the Vegetables

While the eggplant is baking, heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced bell pepper and mushrooms, sautéing until they begin to soften, about 5 minutes. Add the cherry tomatoes and minced garlic, cooking for an additional 2-3 minutes until the tomatoes start to release their juices. Season the mixture with salt and pepper to taste.Beloved Plate+1Greenku Recipes+1 All Recipes

3. Assemble the Dish

In a greased baking dish, layer the roasted eggplant slices to cover the bottom. Spoon the sautéed vegetable mixture evenly over the eggplant. Sprinkle half of the shredded mozzarella over the vegetables. Create four small wells in the mixture and carefully crack an egg into each well. Top with the remaining mozzarella cheese.Mingle Flavors

4. Bake to Perfection

Return the assembled dish to the oven and bake at 375°F (190°C) for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking. For a golden, bubbly cheese topping, switch the oven to broil for the last 2-3 minutes of baking, keeping a close eye to prevent burning.

5. Garnish and Serve

Once baked, remove the dish from the oven and let it rest for a few minutes. Sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve warm, straight from the baking dish, and enjoy the medley of flavors and textures.

🍽️ Serving Suggestions

This baked eggplant and vegetable medley is a versatile dish that can stand alone or complement other offerings:

Main Course: Serve with a side of crusty bread or a light salad for a complete vegetarian meal.

Side Dish: Pair with grilled meats or fish to add a hearty vegetable component to your meal.
Brunch Option: The baked eggs make this dish suitable for a savory brunch, accompanied by fresh fruit or a mimosa.

🧂 Tips and Variations

Cheese Options: While mozzarella provides a classic melty texture, feel free to experiment with other cheeses like feta for a tangy twist or provolone for a sharper flavor.

Vegetable Add-ins: Incorporate other vegetables such as zucchini, spinach, or artichoke hearts to customize the medley to your taste.
Herb Enhancements: Add herbs like basil, oregano, or thyme to the sautéed vegetables for additional depth of flavor.
Make-Ahead: Prepare the dish up to the point of adding eggs, cover, and refrigerate. When ready to serve, add the eggs and bake as directed.Healthy Recipes Blog

🌿 Nutritional Highlights

This dish is not only flavorful but also packed with nutrients:

Eggplant: Rich in fiber and antioxidants, supporting digestive health.
Bell Peppers: High in vitamin C and beta-carotene, promoting immune function.

Mushrooms: Provide B vitamins and minerals like selenium.
Eggs: A great source of high-quality protein and essential amino acids.
Mozzarella: Offers calcium and protein, contributing to bone health.

📖 Final Thoughts

This baked eggplant and vegetable medley with mozzarella is a celebration of simple ingredients coming together to create a dish that’s greater than the sum of its parts. It’s a testament to the magic that happens when fresh vegetables, aromatic garlic, and creamy cheese are combined and baked to perfection. Whether you’re a seasoned cook or a kitchen novice, this recipe is approachable, adaptable, and sure to become a staple in your culinary repertoire.

Embrace the comfort of home-cooked goodness with this delightful dish, and don’t be surprised if it becomes a requested favorite at your table.