Roasted Eggplant and Pepper Casserole

There’s something undeniably comforting about a bake that layers tender vegetables, aromatic herbs, and melted cheese into a single, wholesome dish. This Roasted Eggplant and Pepper Casserole takes humble eggplants, peppers, onions, garlic, and tomatoes and transforms them into a flavor-packed centerpiece that’s perfect for weeknight dinners, potlucks, or casual gatherings. Starting with slices of eggplant seasoned and roasted until caramelized, the recipe builds a vibrant vegetable ragù on the stovetop, then assembles everything into a casserole topped with fresh parsley and creamy mozzarella. Baked one final time, it emerges bubbling, golden, and irresistibly fragrant. In under an hour, you’ll have a colorful, nutrient-rich bake that showcases the best of summer produce—or brightens winter’s gray days with its Mediterranean spirit.

Preparation and Cooking Times

• Preparation Time: 15 minutes

• Initial Roasting: 20 minutes

• Stovetop Sauté: 15 minutes

• Final Bake: 20 minutes

• Total Time: 1 hour 10 minutes

Yield and Cuisine

• Yield: Serves 6 as a main course or 8 as a side

• Cuisine: Mediterranean-inspired, vegetarian-friendly

Ingredients

• Vegetables & Base

  • 3 medium eggplants, sliced into 1–1.5 cm rounds

  • 2 tablespoons olive oil, plus extra for drizzling

  • ½ teaspoon fine salt (for eggplants)

  • ¼ teaspoon ground black pepper (for eggplants)

  • ½ teaspoon smoked paprika

  • ½ teaspoon dried Italian herbs (blend of oregano, basil, thyme)

• Sautéed Ragù

  • 1 tablespoon olive oil

  • 1 large onion, finely chopped

  • 4 cloves garlic, minced

  • 2 bell peppers (any color), seeded and sliced into strips

  • 1 large tomato, diced

  • Salt and ground black pepper, to taste

  • ½ teaspoon smoked paprika

  • ½ teaspoon dried Italian herbs

• Finishing & Assembly

  • A handful fresh parsley, chopped

  • 70 grams mozzarella cheese, shredded or torn

  • Drizzle of olive oil

Directions

1. Preheat the Oven & Season Eggplant
   Preheat your oven to 180 °C (360 °F). Arrange the eggplant slices on a parchment-lined baking sheet. Brush both sides lightly with olive oil, then season each slice with salt, pepper, smoked paprika, and Italian herbs.

2. Roast the Eggplant
   Place the tray in the preheated oven and roast for 20 minutes, flipping the slices halfway. The eggplant should be tender and caramelized around the edges when done. Remove from oven and set aside.

3. Prepare the Sautéed Ragù
   While the eggplant roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 minutes until softened. Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning.

4. Add Peppers & Tomatoes
   Stir in the bell pepper strips and cook for 3 minutes, allowing them to begin softening. Add the diced tomato and continue cooking for 5 minutes, breaking down the tomato pieces with your spoon. Season the ragù with salt, pepper, smoked paprika, and Italian herbs, tasting and adjusting to your preference.

5. Combine and Layer
   Spoon a thin layer of the sautéed ragù into the bottom of a 9×13 inch (23×33 cm) baking dish. Arrange half of the roasted eggplant slices over the ragù. Top with the remaining ragù, then layer the rest of the eggplant on top.

6. Garnish & Cheese
   Sprinkle the chopped parsley evenly across the top. Scatter the mozzarella cheese over the casserole and finish with a light drizzle of olive oil.

7. Final Bake
   Bake uncovered in the 180 °C (360 °F) oven for 20 minutes, or until the cheese has melted, begun to brown, and the edges of the casserole are bubbling. Remove from oven and let rest for 5 minutes before slicing.

8. Serve
   Cut into squares or scoop out servings with a spatula. Serve warm, accompanied by crusty bread or a crisp green salad.

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Origin & Inspiration

Baked vegetable casseroles are a staple of Mediterranean home cooking, where seasonal produce shines in simple preparations. Eggplant, a key ingredient in dishes like Italian parmigiana and Greek moussaka, pairs beautifully with sweet peppers and fragrant herbs. This recipe draws inspiration from those classics, streamlining the process into two roasts—one of the eggplant alone and another to meld all components—while omitting meat for a vegetarian-friendly approach. The result is a dish that captures the sun-kissed flavors of Southern Europe year-round.

Health Benefits

• Vitamin-Rich: Eggplants and peppers provide vitamins A, C, and K, as well as antioxidants like anthocyanins.

• Fiber & Satiety: Both eggplant and tomato add dietary fiber, promoting digestive health and fullness.

• Healthy Fats: Olive oil delivers heart-healthy monounsaturated fats and supports absorption of fat-soluble vitamins.

• Phytonutrients: Garlic contains allicin, which has anti-inflammatory and immune-supporting properties.

• Low-Calorie Comfort: This bake is rich in flavor yet moderate in calories, making it ideal for balanced eating.

Serving Suggestions

• Mediterranean Mezze: Offer alongside hummus, olives, and pita wedges for a shareable appetizer platter.

• Grain Bowls: Serve over cooked couscous, quinoa, or farro to turn it into a more substantial meal.

• Protein Pairings: Complement with grilled chicken, fish, or baked tofu for added protein.

• Wine Pairing: A chilled rosé or a light red like Pinot Noir harmonizes with the tomato and herb notes.

Variations

• Cheesy Upgrade: Layer grated Parmesan between the eggplant slices for extra richness.

• Spicy Twist: Add a pinch of chili flakes or chopped fresh chilies to the ragù for heat.

• Leafy Green Boost: Stir in a handful of fresh spinach or chopped kale when adding the tomato.

• Vegan Option: Replace mozzarella with a plant-based cheese or omit cheese entirely and top with breadcrumbs for crunch.

• Meaty Addition: Brown ground lamb or beef with the onions for a heartier moussaka‐style dish.

Cooking Tips

• Prevent Bitterness: Salt the sliced eggplant lightly and let it sit for 10 minutes before roasting, then pat dry to draw out any bitterness.

• Even Roasting: Arrange eggplant in a single layer on the baking sheet—overlapping will cause steaming instead of caramelizing.

• Flavor Depth: Don’t rush the tomato cook time; allowing its juices to reduce concentrates the sweetness and acidity.

• Cheese Meltdown: For a golden crust, switch the oven to broil for the last 1–2 minutes—watch closely to avoid burning.

• Make-Ahead: Roast eggplant and prepare the ragù up to 1 day ahead. Assemble and bake just before serving.

Make-Ahead & Storage

• Advance Prep: Complete Steps 1–4 and refrigerate both the eggplant and ragù separately in airtight containers. Assemble and bake within 24 hours.

• Leftovers: Cool completely, then cover and refrigerate for up to 3 days. Reheat individual portions in the oven at 180 °C (350 °F) for 10–12 minutes.

• Freezing: Once baked and cooled, wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in a 180 °C oven until warmed through.

Nutritional Information (Per Serving, Serves 6)

• Calories: ~180 kcal

• Protein: 6 g

• Carbohydrates: 14 g (Dietary Fiber: 5 g; Sugars: 6 g)

• Fat: 12 g (Saturated Fat: 4 g)

• Sodium: 320 mg

Conclusion

This Roasted Eggplant and Pepper Casserole proves that simple vegetables can deliver remarkably complex flavors when treated with care. With its layers of caramelized eggplant, vibrant ragù, and melty mozzarella, each bite feels like a cozy trip to the Mediterranean. Whether you’re cooking for family, entertaining friends, or simply craving a satisfying meatless meal, this bake brings warmth, color, and nutrition to the table. Give it a try—and share the recipe with loved ones so they can enjoy it too!

Frequently Asked Questions

1. Can I use zucchini instead of eggplant?
   Yes—slice zucchini and roast for 10–12 minutes until tender, then proceed with layering.

2. Why is my eggplant soggy?
   Ensure slices are well-oiled but not crowded on the baking sheet, and roast at a high enough temperature for caramelization.

3. Can I omit the cheese?
   Absolutely—replace with breadcrumbs tossed in olive oil for a crunchy topping.

4. How do I adjust the spice level?
   Increase smoked paprika or add red chili flakes to the ragù for more heat.

5. Is this dish gluten-free?
   Yes, provided you use gluten-free cheese and confirm any seasoning blends contain no gluten.

6. What’s the best way to reheat?
   Warm in a 180 °C oven for 10 minutes or microwave individual portions until heated through.

7. Can I double the recipe?
   Yes—use two baking dishes or a larger casserole and increase bake time by 5–10 minutes.

8. How do I make it vegan?
   Swap mozzarella for a plant-based alternative or omit it entirely and add extra herbs for flavor.

9. Can I grill the eggplant instead?
   Definitely—grill slices until tender and grill marks appear, then layer as directed and bake.

10. What sides pair well?
    Serve with crusty bread, a simple green salad, or grain pilaf to round out the meal.