Baked Eggplant and Vegetable Medley with Mozzarella

Serve warm as a standalone main or alongside crusty bread or a fresh green salad.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently in the oven or microwave, adding a splash of water if needed to keep the eggs moist.

Variations:

Add sliced zucchini or spinach to increase the vegetable variety.

Substitute mozzarella with feta or goat cheese for a tangier flavor.

Sprinkle with chili flakes or smoked paprika for a spicy kick.

FAQ:
Can I prepare this dish ahead of time?
Yes, you can assemble the vegetables and eggplant layers in advance and bake just before serving.

What if I don’t want to use eggs?
You can omit the eggs and add extra cheese or a plant-based protein substitute.

Is this recipe suitable for a gluten-free diet?
Yes, all ingredients used are naturally gluten-free.