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+ servings

Greek Cheesy Eggplant and Red Pepper Casserole

Course Entree
Cuisine Greek, Mediterranean, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6
Author OliveTomato.com


  • 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.