Eggplant Aubergine Squash Casserole
Experience the vibrant flavors of Mediterranean-inspired comfort food with this Eggplant Aubergine Squash Casserole, a hearty and wholesome dish that’s perfect for any occasion. Packed with layers of tender eggplant, zucchini, and yellow squash, this casserole is infused with a robust tomato-garlic sauce seasoned with Italian herbs for a rich, savory base. Topped with a golden crust of melty mozzarella, nutty Parmesan, and crispy breadcrumbs, it’s a textural delight in every bite. Easy to prepare in under an hour, this vegetarian recipe makes a stunning side or a satisfying main course. Perfect for weeknight dinners or holiday gatherings, it’s finished with a sprinkle of fresh basil for a burst of freshness. Whether you’re looking for a healthy vegetable casserole or a comforting dish to share, this recipe brings flavorful simplicity to your table.
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Recipe Information
Ingredients
- 1 large Eggplant (aubergine)
- 1 medium Zucchini
- 1 medium Yellow squash
- 3 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 14 oz Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Mozzarella cheese
- 0.5 cup Parmesan cheese
- 0.5 cup Breadcrumbs
- 2 tablespoons Fresh basil
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplant, zucchini, and yellow squash into 1/4-inch rounds and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion (diced) and garlic (minced) and sauté until translucent, about 5 minutes.
Stir in the canned diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Let simmer for 10 minutes, stirring occasionally.
Lightly grease a 9x13-inch baking dish with the remaining 1 tablespoon of olive oil. Spread a thin layer of the tomato mixture on the bottom of the dish.
Layer the eggplant, zucchini, and yellow squash slices in the dish, alternating to create a pattern. Spoon a portion of the tomato mixture over each layer. Repeat until all vegetables and sauce are used.
Sprinkle the mozzarella cheese evenly over the top, followed by the Parmesan cheese.
In a small bowl, toss the breadcrumbs with a drizzle of olive oil, then sprinkle them over the casserole.
Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the top is golden brown.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped basil before serving.
Nutrition Facts
Calories |
1631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 6738 mg | 293% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 65.6 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1579 mg | 121% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3568 mg | 76% | |
*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.
