Baked Eggplant & Veggie Medley with Mozzarella – Easy Comfort Food Recipe

By Lilo On May 21, 2025

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

If you’re looking for a satisfying vegetarian dish that’s both hearty and full of flavor, this baked eggplant and vegetable medley with mozzarella is exactly what you need. With its Mediterranean-inspired ingredients and cheesy, comforting finish, it’s perfect for any meal—be it dinner, brunch, or even a casual gathering.

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 (any color), thinly sliced
6 mushrooms, sliced
10 cherry tomatoes, halved
4 garlic cloves, minced
100g (about 1 cup) shredded mozzarella
4 eggs
Fresh parsley, chopped, for garnish

How to Make It

1. Roast the Eggplant

Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper, lay out the eggplant slices, and sprinkle them lightly with salt.
Let them sit for 15 minutes to release bitterness, then pat dry.
Brush with oil, season with pepper, and bake for 15 minutes, flipping halfway through.

2. Sauté the Vegetables

While the eggplant bakes, heat a tablespoon of oil in a skillet over medium heat.
Add bell pepper and mushrooms; cook for 5 minutes.
Stir in cherry tomatoes and garlic, cooking for another 2–3 minutes until softened.
Season to taste.

3. Assemble the Dish

Lightly grease a baking dish.
Layer the roasted eggplant slices to cover the base.
Spoon the sautéed veggies on top.
Sprinkle half of the mozzarella over the mixture.
Create four small wells and crack an egg into each.
Top with the remaining cheese.

4. Bake Until Perfect

Bake for 15–20 minutes at 375°F, or until the eggs are cooked to your preference.
For a golden top, broil for 2–3 minutes at the end, watching carefully to avoid burning.

5. Garnish and Serve

Let the dish rest briefly, then top with chopped parsley.
Serve warm directly from the dish.

Serving Ideas

This dish is delicious on its own, but you can also pair it with:

Crusty bread or garlic toast
A fresh green salad
Grilled meat or fish as a complementary side
A savory brunch platter with fruit and coffee

Tips and Variations

Cheese Swaps: Try feta for tang or provolone for a sharper edge.
More Veggies: Add zucchini, spinach, or even artichokes.
Herbs to Boost Flavor: Mix in basil, thyme, or oregano with the sautéed vegetables.
Make-Ahead Friendly: Assemble everything except the eggs. Refrigerate, then crack in the eggs and bake when ready.

Nutritional Benefits

This comforting bake is packed with nutrient-dense ingredients:

Eggplant: Full of antioxidants and dietary fiber
Bell Peppers: Rich in vitamin C and beta-carotene
Mushrooms: Provide essential B vitamins and selenium
Eggs: A complete protein source
Mozzarella: Offers calcium and protein for bone health

Final Thoughts

This baked eggplant and vegetable medley with mozzarella proves that wholesome meals can also be indulgent. With its blend of creamy cheese, roasted vegetables, and baked eggs, it’s a go-to recipe that’s both satisfying and nourishing. It’s also flexible enough to adapt based on what’s in your fridge, making it a reliable favorite any day of the week.

Once you try it, this comfort dish is bound to become a regular on your table.