Eggplant and Zucchini Casserole
This Eggplant and Zucchini Casserole is a hearty, vegetable-packed comfort food that’s as wholesome as it is delicious. Featuring tender layers of roasted eggplant and zucchini, this dish is smothered in a rich homemade tomato sauce infused with garlic, onion, basil, and oregano. Topped with melty mozzarella and savory Parmesan, it bakes to golden perfection in just under an hour. Perfect as a main course or a crowd-pleasing side, this recipe is ideal for vegetarians or anyone looking to enjoy a satisfying, healthy dish. Garnished with fresh parsley for a burst of color and flavor, this casserole pairs beautifully with crusty bread or a crisp green salad. Whether you’re meal prepping or hosting a family dinner, this easy-to-make casserole is sure to impress.
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Recipe Information
Ingredients
- 2 large eggplant
- 2 large zucchini
- 3 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic cloves
- 28 ounces crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants and zucchinis into 1/4-inch thick rounds. Arrange them on baking sheets lined with parchment paper and brush both sides lightly with olive oil.
Roast the eggplant and zucchini slices in the preheated oven for 20 minutes, flipping them halfway through. Remove and set aside.
Meanwhile, finely chop the onion and garlic. Heat 1 tablespoon of olive oil in a large skillet over medium heat, then sauté the onion until softened, about 5 minutes. Add the garlic and cook for another minute.
Add the crushed tomatoes, dried basil, dried oregano, salt, and black pepper to the skillet. Stir well and let the sauce simmer for 10 minutes. Adjust seasoning if necessary.
Reduce the oven temperature to 375°F (190°C).
In a 9x13-inch casserole dish, spread a thin layer of the tomato sauce on the bottom. Layer roasted eggplant slices over the sauce, followed by a layer of zucchini slices.
Spread more tomato sauce over the vegetables and sprinkle a layer of mozzarella and Parmesan cheeses.
Repeat the layering process until all ingredients are used, finishing with a final layer of sauce and cheese on top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Allow the casserole to cool for 5 minutes before garnishing with fresh parsley and serving.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 18.2 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 1333 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
