Roasted Eggplant, Zucchini and Red Pepper is an earthy, deeply-flavored vegetarian main dish inspired by foods from an antipasto bar in Rome. Roasted fresh vegetables, vibrant pesto and creamy Fontina cheese coordinate perfectly in this delectable Mediterranean dish that will please everyone, including your meat-eating friends. So easy, so impressive – and oh, so yummy, too!
Roasted Eggplant Slices with Rich Flavor!
One night while living in Amsterdam, two guests at one of my dinner parties were vegetarian. I created this Roasted Eggplant, Zucchini and Red Pepper recipe especially for them – and they loved it. A block from my house was a fabulous fruit and vegetable stand, where I found wonderful fresh eggplant, zucchini and sweet red peppers. I decided to roast them and then place them in a baking dish layered with pesto and cheese. So easy to prepare, and so yummy!
Baked Eggplant and Zucchini Ingredients
Here’s what you’ll need to make this Mediterranean-inspired dish:
- Eggplant
- Zucchini
- Sweet red peppers
- Extra virgin olive oil
- Kosher salt
- Fresh ground pepper
- Prepared pesto – I use either our Homemade Genovese Pesto or our Spinach Basil Pesto recipe
- Fontina cheese
- Parmesan cheese, for garnish
This recipe is extremely versatile and you can substitute other vegetables, or add in more flavor like roasted onion and/or tomato slices. Use your favorite pesto sauce; I love our Spinach Basil Pesto in this recipe. It’s a bit milder and sweeter than traditional pesto, allowing the flavors of the roasted vegetables to shine through.
Is the skin on sliced eggplant edible?
Yes eggplant skin is definitely edible. However, the skin on larger eggplant can be tough and/or bitter, so if your eggplant is 8 inches or longer, I would peel it.
How to make Roasted Eggplant and Zucchini with Red Pepper
Prep time for this dish is only 15 minutes, and super easy! Here’s an overview of the steps:
- Prep oven and baking dishes.
Preheat oven to 425 degrees. Grease a large baking sheet. Grease 4 (8 to 10 ounce) ramekins. - Roast vegetables.
Brush both sides of eggplant, zucchini and red pepper slices with olive oil and place in a single layer on the prepared baking sheet. Season with salt (preferably kosher) and pepper. Bake for around 10 to 15 minutes or until soft and lightly brown. Remove from oven and set aside. - Reduce oven temperature to 375 degrees.
- Create vegetable stacks.
Place 1 slice of roasted eggplant in the bottom of 1 prepared ramekin. Spread top with 1 tablespoon pesto. Top with 1 roasted red pepper slice. Top with 3 rounds roasted zucchini, then 1/4 cup cheese. Place 1 slice of roasted eggplant on top of cheese. Spread 1 tablespoon pesto on eggplant, then sprinkle 1/4 cup cheese on top. Repeat process in remaining 3 prepared ramekins. - Bake, unmold (if desired) and serve.
Bake for around 15 minutes or until stacks are hot and cheese has melted.
Either serve in ramekins, or unmold: run a knife around the edge, place a salad plate over top of ramekin and invert. Remove ramekin, garnish with Parmesan cheese and serve.
How to store Eggplant Stacks
Stacks can be prepared but not baked up to 24 hours ahead, covered and refrigerated. Bring to room temperature before baking. Cook time may be 5 minutes longer.
What to serve with an Eggplant Stack
These stacks are a bit rich and filling, and an excellent vegetarian entrée when paired with one of the following:
Pin it now to save for later –
Eggplant Stacks Recipe FAQ
If you follow my recipe directions your eggplant won’t be soggy. The keys are not using much olive oil, roasting at a high temperature and salting the eggplant.
It’s only necessary to peel if the eggplant is larger – say 8 inches or more in length.
To reheat any leftover stacks, follow the same directions for baking in the recipe.
For some recipes it’s a good idea to soak eggplant before cooking, especially when frying (like in Robert’s Eggplant Parmesan). It keeps the eggplant from soaking up too much oil. Pre-soaking isn’t necessary for this recipe.
Baked Eggplant and Zucchini
Roasted Eggplant Slices with Zucchini and Red Pepper is a scrumptious vegetarian main dish that’s so full of rich flavors, you’re meat-eating friends will love it, too. Roasted fresh vegetables are layered with vibrant pesto and creamy Fontina cheese and then baked. Easy to prepare and can be made ahead, too!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
- 8 slices eggplant (around 1/2-inch thick)
- 12 slices (rounds) zucchini (around 1/2-inch thick)
- 2 sweet red peppers, cored, seeded, each cut into 2 pieces
- 1/4 cup extra virgin olive oil
- kosher salt
- fresh ground pepper
- 1/2 cup prepared pesto
- 2 cups shredded Fontina cheese
- Grated Parmesan cheese, for garnish
Instructions
- Preheat oven to 425 degrees. Grease a large baking sheet. Grease 4 (8 to 10 ounce) ramekins.
- Brush both sides of the eggplant, zucchini and red pepper slices with olive oil and place in a single layer on the prepared baking sheet. Season with salt (preferably kosher) and pepper to taste. Bake for around 10 to 15 minutes or until soft and lightly brown.
- Reduce oven temperature to 375 degrees.
- Place 1 slice of roasted eggplant in the bottom of 1 prepared ramekin. Spread top with 1 tablespoon pesto. Top with 1 roasted red pepper slice. Top with 3 rounds roasted zucchini, then 1/4 cup cheese. Place 1 slice of roasted eggplant on top of cheese. Spread 1 tablespoon pesto on eggplant, then sprinkle 1/4 cup cheese on top. Repeat process in remaining 3 prepared ramekins.
- Bake for around 15 minutes or until stacks are hot and the cheese has melted.
- Either serve in ramekins, or unmold: run a knife around the edge, place a salad plate over top of ramekin and invert. Remove ramekin, garnish with Parmesan cheese and serve.
Notes
Note: I’ve found this dish to be very flexible. You can use different types of cheese and add or subtract different roasted vegetables as you like.
Variation in one pan: layer ingredients in an 8 by 8-inch baking dish instead of individual ramekins.
Make ahead: Ramekins can be assembled but not baked up to 24 hours in advance, covered and refrigerated. Bring to room temperature before baking.
- Category: Vegetarian, Gluten Free
- Method: Roast
- Cuisine: Mediterranean
