Mediterranean Shrimp and Eggplant Bake
Succulent shrimp baked with tender, roasted eggplant and a rich, savory tomato sauce topped with melted cheese. It offers classic Mediterranean flavors in a comforting, single-serving dish.
Prep
15 min
Cook
25 min
Total
40 min
Makes
1 serving
Created together. Shared with you.
Made by Beth + Lila
Beth created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
25 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F (204°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 400°F (204°C)
- 01
Preheat your oven to 400°F (204°C)
Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
Tap card to mark done - 02
Cut the eggplant into 1/2 inch (1
Cut the eggplant into 1/2 inch (1.3cm) cubes. Spread them in a single layer on the prepared baking sheet, drizzle with olive oil, and toss to coat. Roast for 15 minutes, or until the eggplant cubes are soft and slightly browned.
Look for: the eggplant cubes are soft and slightly browned
Tap card to mark done - 03
Peel and dice the red onion
While the eggplant roasts, peel and dice the red onion. Heat a medium oven-safe skillet over medium heat. Add the remaining olive oil and diced onion. Cook for 5 minutes, stirring occasionally, until the onion is soft and translucent.
Look for: the onion is soft and translucent
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Stir the canned crushed tomatoes
Stir the canned crushed tomatoes, dried oregano, and roasted eggplant cubes into the skillet with the onion. Simmer on low heat for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Allow: 5 minutes
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Press the raw shrimp into the tomato…
Press the raw shrimp into the tomato and eggplant mixture, ensuring they are mostly submerged. Sprinkle the shredded mozzarella cheese evenly over the top of the skillet.
Ready when: everything is assembled and ready to enjoy
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Transfer the skillet directly into the oven…
Transfer the skillet directly into the oven and bake at 400°F (204°C) for 10 to 12 minutes, or until the shrimp are pink and opaque throughout, and the cheese is melted and bubbling.
Look for: the shrimp are pink and opaque throughout, and the cheese is melted and bubbling
Tap card to mark done - 07
Remove from the oven
Remove from the oven, let rest for 3 minutes to cool slightly, and serve hot.
Allow: 3 minutes
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