Mediterranean Baked Eggplant and Vegetable Medley with Mozzarella
Prep & Cook Time: 45 minutes
Serves: 3–4
This Mediterranean Baked Eggplant and Vegetable Medley with Mozzarella is a colorful, flavorful, and satisfying dish. Tender eggplant is roasted alongside a medley of vegetables like tomatoes, bell peppers, onions, and mushrooms, then topped with melted mozzarella for a creamy finish. Aromatic herbs and a drizzle of olive oil bring the Mediterranean flavors to life. It’s perfect as a main vegetarian meal or a hearty side dish.
Ingredients
Vegetables
2 medium eggplants, halved lengthwise or hollowed slightly
1 cup cherry tomatoes, halved, or chopped tomatoes
1 bell pepper, diced
1 small onion, diced
1 cup mushrooms, sliced
Egg and Cheese
2–3 large eggs (optional, for baking inside eggplant halves)
1 cup shredded mozzarella cheese
2 tbsp grated Parmesan or crumbled feta (optional)
Seasoning and Herbs
2–3 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Instructions
Preheat Oven:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
Prepare Eggplant:
Halve the eggplants lengthwise and, if desired, scoop a little of the flesh to create a shallow well. Brush or drizzle with olive oil and season with salt, pepper, and a pinch of oregano.
Prepare the Vegetable Medley:
In a bowl, combine tomatoes, bell pepper, onion, mushrooms, minced garlic, olive oil, oregano, salt, and pepper. Toss to coat evenly.
Assemble:
Place the eggplant halves on the baking sheet. Fill the cavities with the vegetable mixture.
Add Eggs (Optional):
If using eggs, crack one egg into each eggplant half on top of the vegetable mixture.
Bake:
Bake for 25–30 minutes, until the vegetables are tender and the eggplant is cooked through. If adding eggs, bake until the whites are set but yolks remain slightly soft.
Add Cheese:
Sprinkle mozzarella (and Parmesan or feta if using) over the top and return to the oven for 5–7 minutes until the cheese melts and bubbles.
Garnish and Serve:
Remove from the oven, sprinkle with chopped parsley, and serve warm as a main or side dish.
Tips & Variations
Eggplant Preparation:
Salting the eggplant halves before baking can reduce bitterness and excess moisture. Sprinkle salt and let sit for 15–20 minutes, then pat dry.
Vegetable Options:
You can mix in zucchini, spinach, or roasted carrots for added variety. Seasonal vegetables work well in this medley.
Cheese Variations:
Mozzarella melts beautifully, but you can add feta, goat cheese, or Parmesan for extra flavor. Mixing cheeses gives a richer taste.
Herbs & Spices:
Fresh oregano, thyme, or basil can enhance the Mediterranean flavor. Smoked paprika or red pepper flakes can add a subtle kick.
Eggs Option:
Baking eggs inside the eggplant makes it a more filling, protein-rich dish. Omit eggs for a fully vegetarian and lighter option.
Cooking Methods:
Oven-Baked: Gives even cooking and caramelization.
Air Fryer: Can be used for a faster, crispier version.
Grill: Grill the eggplant halves and vegetables for a smoky flavor before adding cheese.
Olive Oil:
Use high-quality extra virgin olive oil for drizzling over vegetables to enhance flavor.
Make Ahead:
Prepare the vegetable mixture in advance. Assemble and bake just before serving for convenience.
Serving Ideas:
Serve over couscous, quinoa, or rice for a complete meal, or alongside a crisp green salad for a lighter option.
Leftovers:
Store leftover baked eggplant in an airtight container in the fridge for up to 2–3 days. Reheat gently in the oven or microwave.
Q&A
Q: Can I make this dish vegan?
Yes. Omit the eggs and use a vegan cheese or nutritional yeast instead of mozzarella.
Q: Can I prepare this ahead of time?
Absolutely. Assemble the eggplant and vegetable mixture in advance, then bake just before serving.
Q: Can I use frozen vegetables?
Yes, but thaw and drain them first to prevent excess moisture from making the dish soggy.
Q: How can I make it spicier?
Add red pepper flakes, a pinch of cayenne, or a drizzle of harissa to the vegetable mixture before baking.
Q: Can I grill the eggplant instead of baking?
Yes. Grill the eggplant halves and vegetables for a smoky flavor, then top with cheese and briefly broil to melt.
Nutrition
(per serving, approximate)
Calories: 260
Protein: 12g
Carbohydrates: 20g
Fat: 15g
Fiber: 6g
Calcium: 15% DV
Iron: 10% DV
(Values may vary depending on exact ingredients and portion sizes.)
Conclusion
Mediterranean Baked Eggplant and Vegetable Medley with Mozzarella is a vibrant, healthy, and satisfying dish. With tender eggplant, a medley of colorful vegetables, and melted cheese, it offers rich Mediterranean flavors in every bite. Versatile and easy to prepare, it works as a main vegetarian meal or a hearty side dish. Serve it warm with grains or salad for a complete, nourishing meal.