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Layered Eggplant, Zucchini, Tomato Casserole Recipe
Layered Eggplant, Zucchini, Tomato Casserole Recipe- the layers of golden brown roasted vegetables, creamy ricotta mixture, and melted bubbly cheese create an irresistible baked veggie dish!
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 4 -6 servings
Calories: 837 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
- 1 large globe eggplant thinly sliced
- 2 large zucchini and/or summer squash thinly sliced
- 1 large bell pepper red, yellow, or orange bell peppers work well, thinly sliced
- 24 ounces cherry and/or grape tomatoes halved
- 4 garlic cloves unpeeled
- 6 tablespoons olive oil plus more for drizzling
- 8 ounces fresh ricotta about 1 cup
- 4 ounces Parmigiano Cheese about half a cup
- ¾ teaspoon crushed red pepper flakes
- 16 ounces low-moisture mozzarella, grated, divided about 2 cups
- ½ cup basil leaves more for garnish
- Kosher salt and pepper to taste
Instructions
- Preheat oven to 450 degrees F.
- Grease two baking sheets (or one large baking sheet) and arrange the eggplant and zucchini slices and 2 cloves garlic on one and the halved tomatoes and bell peppers and the remaining 2 cloves garlic on the other. Do not overcrowd the pans.
- Drizzle generously with olive oil, rub the oil into the vegetable slices, and make sure they are well coated.
- Roast the vegetables in the oven for about 30 minutes or until tender and slightly golden. Flip the slices halfway through cooking.
- Remove the vegetables and reduce the oven temperature to 425 F.
- Mix the fresh ricotta, parmesan cheese, and crushed red pepper flakes in a small bowl—season with salt to taste and a little bit of olive oil. Mix to combine.
- Layer half of the eggplant, zucchini, peppers, and tomatoes in a baking or casserole dish.
- Drop spoonfuls of the ricotta mixture evenly over the vegetables. Sprinkle half of the grated mozzarella on top. Sprinkle the basil leaves over the top.
- Repeat with the remaining vegetables and ricotta mixture and finish with a layer of mozzarella on top.
- Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly and the casserole is golden brown. Remove the dish from the oven and let it cool for a few minutes. Just before serving, sprinkle with fresh basil leaves.
- Serve: Slice and serve the casserole while it's still warm. Enjoy!
Cup of Yum
Notes
- Quality Cheese: buy good-quality cheeses. Fresh ricotta, high-quality Parmigiano, and mozzarella contribute significantly to the casserole’s overall richness and flavor.
- Even Slicing: Slice the vegetables evenly to ensure they cook uniformly (you can even use a food processor attachment). This provides a consistent texture in each layer of the casserole.
- Proper Roasting: Roast the vegetables until they are tender and slightly caramelized. This enhances their natural sweetness and contributes to the overall flavor of the casserole.
Nutrition Information
Calories
837kcal
(42%)
Carbohydrates
30g
(10%)
Protein
49g
(98%)
Fat
60g
(92%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
4g
Monounsaturated Fat
25g
Cholesterol
122mg
(41%)
Sodium
1337mg
(56%)
Potassium
1387mg
(40%)
Fiber
7g
(28%)
Sugar
17g
(34%)
Vitamin A
3894IU
(78%)
Vitamin C
124mg
(138%)
Calcium
1309mg
(131%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 837
% Daily Value*
| Calories | 837kcal | 42% |
| Carbohydrates | 30g | 10% |
| Protein | 49g | 98% |
| Fat | 60g | 92% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 25g | 125% |
| Cholesterol | 122mg | 41% |
| Sodium | 1337mg | 56% |
| Potassium | 1387mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
| Vitamin A | 3894IU | 78% |
| Vitamin C | 124mg | 138% |
| Calcium | 1309mg | 131% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.