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Baked Eggplant and Vegetable Medley finished dish

Baked Eggplant and Vegetable Medley

Recipe card for Baked Eggplant and Vegetable Medley.
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Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • 2 eggplants, sliced into rounds
  • 3 onions, thinly sliced
  • 200 g cherry tomatoes, halved
  • 1 bell pepper, chopped
  • 2 cloves of garlic, minced
  • Cheese (such as mozzarella or feta), grated or crumbled, to taste
  • Fresh parsley, chopped
  • Olive oil
  • Salt, pepper, and paprika to taste

Method
 

Preparation
  1. Set your oven to 375°F (190°C).
  2. In a large bowl, toss the eggplant slices, onions, bell pepper, and cherry tomatoes with olive oil, garlic, salt, pepper, and paprika until everything is evenly coated.
  3. In a greased baking dish, layer the vegetables starting with eggplant.
  4. Add a layer of the onion and bell pepper mix, and top with cherry tomatoes.
  5. Repeat the layering until all the ingredients are used up.
  6. Sprinkle your choice of cheese over the top layer.
  7. Bake in the preheated oven for 45-50 minutes, or until the eggplants are tender and the cheese is golden and bubbly.
  8. Once baked, let the dish cool slightly.
  9. Garnish with fresh parsley before serving.

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