Entree, Gluten free, Vegetable Main Courses, Vegetarian

Greek Cheesy Eggplant and Red Pepper Casserole

July 10, 2017

Eggplants are the quintessential summer vegetable and Greek cuisine has a large variety of recipes using them. We eat them roasted, stewed, fried and even as a sweet and in this case as an eggplant casserole combined with peppers and cheese. There is even a eggplant festival here in Greece, in the Peloponnesian town of Leonidio which is the eggplant capital of Greece.

Favorites include roasted eggplant with plenty of olive oil, topped with tomato and feta and of course the eggplant dip melitzanosalata. This particular recipe makes use of eggplants along with peppers and onion with the addition of cheese for complete meal. It is easy and require no frying or much prep work.

I used Greek red florina peppers but nay type of sweet red pepper will do. For the cheese I used kefalograviera, which is the cheese usually used for saganaki, it is a hard Greek cheese made from sheep’s milk, ideally this would be the best to use. However if you cannot find it, Asiago would be an acceptable substitute. I also used some finely grated aged mitzithra, if you do not have it you can use Romano grated cheese.

I liked this recipe with the cheese, but you could also roast it without the cheese for a vegan version.

A word about nightshade vegetables
Eggplant along with tomatoes, peppers and potatoes belong to a group of vegetables called nightshade vegetables that belong to the Solanaceae family. Lately on the internet (and elsewhere) it has been said that they may be related to inflammation. However, there is no scientific evidence for this, so I would suggest that you continue eating eggplant, tomatoes etc., they are afterall rich in antioxidants and fiber, and an important part of the Mediterranean diet, which is considered by the scientific community, one of the healthiest diets that exist.

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Greek Cheesy Eggplant and Red Pepper Casserole

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Entree
Cuisine: Greek, Mediterranean, Vegetarian
Servings: 4 -6
Author: Elena Paravantes RDN
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  • 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


  • Preheat oven at 400 degrees Fahrenheit (200 C).
  • Wash the eggplant and slice about ¼ inch thick, place in colander and salt them, set aside.
  • Slice the peppers in thin rings, set aside.
  • Slice onion in thin rings and add to the peppers.
  • Rinse and dry the eggplant and place the eggplant, peppers, onions, garlic and olive oil in large bowl and toss.
  • 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.
  • 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.
  • Cover the casserole dish with aluminum foil and bake for about 40 minutes.
  • Remove the aluminum foil and bake for another 5 minutes until the cheese bubbles.
  • This is enjoyed warm or cold and goes well with Greek yogurt.
DID YOU MAKE THIS RECIPE? Leave a comment or share on instagram and mention @greekdiet

Photos by Elena Paravantes © All Rights Reserved

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  • Reply Judy Matusky July 11, 2017 at 2:44 pm

    Yes! Just in time for our garden eggplant! Thanks!

    • Reply Elena July 12, 2017 at 4:05 pm

      Wonderful, you are so lucky!

  • Reply Cheryl Garcia July 11, 2017 at 3:45 pm

    Thanks for your postings, I enjoy your recipes. Many people may not notice small errors in content and I can most often ignore them. But when there are errors that affect the use of recipes or instructions, you may suffer the loss of readership. For example, the last sentence in first paragraph… ‘no frying are much prep work’…. what exactly do you mean?

  • Reply jean July 11, 2017 at 7:03 pm

    isn’t it obvious? She means ‘no frying or much prep work’

    • Reply Elena July 12, 2017 at 6:29 am

      Thanks Jean,typo corrected

  • Reply Brianna July 14, 2017 at 12:05 am

    I made this tonight for dinner and it was delicious! My husband was a big fan too. I didn’t have access to the authentic cheeses so I used the hard Italian cheeses, as recommended, and added some shredded some feta just for fun. Thanks for a great recipe! Will definitely keep this one handy for summer eggplants!!

  • Reply Angela August 1, 2017 at 1:10 am

    I made this tonight with sheep’s milk romano cheese and a Mexican cheese I had on hand called cotija which is a white, hard, crumbly cheese. Just some feedback: I used two eggplants (didn’t weigh as per the recipe) and one and a half large red pepper, and a large pyrex for the baking. Because there were so many eggplant slices, I doubled the tomato paste mixture and the olive oil. (1/4 cup or six tablespoons instead of three) to make sure there was enough to coat them.
    I mixed the vegetables with my hands, as that was the only way I could with the long eggplant slices and peppers. I also added three more tablespoons of EVOO over the final product. I layered the eggplant on the bottom, the pepper, onion and garlic in the middle, topped that with the cheese, and topped off the casserole with more long slices of the eggplant which I added in a ‘V’ pattern. I then topped it off with some cheese shreds which remained. I also added ten more minutes baking time uncovered. The final product looked picture perfect, and it was absolutely delicious! Thank you Elena! It was a bit time consuming as are most Greek veggie casseroles in prepping, but it was well worth the effort. My entire family loved it.

    • Reply Elena August 16, 2017 at 10:30 am

      Thank you for sharing Angela!

  • Reply margo z March 5, 2018 at 2:30 am

    Made this tonight-it was awesome! Because I live in Iowa I don’t have access to the cheeses, so used Parm, gruyere and threw in some goat cheese. Spent three months in Greece in 2016-had some awesome eggplant/pepper dishes that I have tried to replicate. This recipe comes the closest I have found! Thank you so much!!!

    • Reply Elena March 10, 2018 at 8:36 am

      Thank you Margo! Glad you enjoyed the recipe

  • Reply Jill U Adams September 16, 2019 at 12:37 pm

    Thank you for this recipe. I was looking for some inspiration for my weekly farm share, which came with eggplants and red pepper. I went pretty far off-script, using what I had, but the result is lovely.

  • Reply Tiffani Williams January 10, 2020 at 11:05 pm

    I made this dish for my family last night and it was wonderful! I also used hard italian cheeses since the others were unavailable. Both of my young sons and my husband went back for seconds and this has now replaced Eggplant Parmesan as their new favorite dinner! Thank you for this recipe! I have made almost a dozen of them and they are delicious every time!5 stars

    • Reply Elena Paravantes RDN January 15, 2020 at 6:06 am

      Thank you for sharing Tiffani! It’s so great when they ask for seconds!

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