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Greek Cheesy Eggplant and Red Pepper Casserole

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 -6
Course: Main Course
Cuisine: Mediterranean , Greek

Ingredients

  • 1 pound eggplant sliced thinly thin long eggplant preferably
  • 1 pound red peppers sliced
  • 1 small onion sliced
  • 1-2 minced garlic cloves
  • 2-3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • freshly ground pepper
  • 3 ounces finely grated aged mitzithra if not available use Romano cheese
  • 5 ounces grated kafalograviera if not available use Asiago

Instructions

    Cup of Yum
  1. Preheat oven at 400 degrees Fahrenheit (200 C).
  2. Wash the eggplant and slice about ¼ inch thick, place in colander and salt them, set aside.
  3. Slice the peppers in thin rings, set aside.
  4. Slice onion in thin rings and add to the peppers.
  5. Rinse and dry the eggplant and place the eggplant, peppers, onions, garlic and olive oil in large bowl and toss.
  6. In a small bowl mix the tomato paste with 3 tablespoons of water and mix. Add this to the vegetables and mix well until all vegetables are coated with tomato paste and olive oil.
  7. In a casserole dish place half of the vegetables in one layer, sprinkle with half of the mitzithra and half of the kefalograviera. Repeat for a second layer.
  8. Cover the casserole dish with aluminum foil and bake for about 40 minutes.
  9. Remove the aluminum foil and bake for another 5 minutes until the cheese bubbles.
  10. This is enjoyed warm or cold and goes well with Greek yogurt.