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Preheat your oven to 200°C (400°F).
Arrange the sliced eggplants on a baking sheet. Drizzle with oil, and season with salt and pepper. Bake for 20 minutes until tender.
In a bowl, mix the bell pepper, mushrooms, cherry tomatoes, and garlic with a bit of oil, salt, and pepper.
Remove the eggplants from the oven, top with the vegetable mixture, and crack the eggs over the top. Sprinkle shredded mozzarella cheese evenly.
Reduce the oven temperature to 190°C (370°F) and bake for another 15 minutes, until the eggs are set.
Garnish with chopped parsley before serving.
Serving Suggestions: Serve hot as a main course with a side of crusty bread or over cooked quinoa for a satisfying meal.
Cooking Tips:
Ensure your vegetables are cut uniformly for even cooking.
Adding a sprinkle of red pepper flakes can add a nice heat to the dish.
Nutritional Benefits:
High in protein from the eggs and cheese.
Packed with fiber from the vegetables.
Rich in vitamins and antioxidants.
Heart-healthy choice due to olive oil.
Dietary Information:
Gluten-free.
Suitable for vegetarian diets.
Storage:
Store in an airtight container in the refrigerator.
Keeps for up to 3 days.
Reheat in the oven or microwave when ready to eat.
Why You’ll Love This Recipe:
Flavorful and nutritious.
Versatile and easy to prepare.
Ideal for both weeknight dinners and special occasions.
Conclusion:
This recipe offers a delightful way to enjoy a variety of vegetables baked to perfection. It’s a comforting meal that satisfies with every bite, packed with flavors and textures that dance together harmoniously. Try it once, and it might just become a new favorite in your home!
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