Zucchini and Eggplant Bake
Elevate your dinner game with this irresistible Zucchini and Eggplant Bake, a hearty and wholesome dish perfect for weeknight meals or casual entertaining. This layered casserole celebrates tender slices of zucchini and eggplant nestled in a rich, garlicky tomato sauce, topped with ooey-gooey mozzarella, fragrant basil, and a crunchy Parmesan-breadcrumb crust. Bursting with classic Italian flavors and baked to golden perfection, this comforting vegetarian recipe is both nutritious and satisfying. With its simple preparation and impressive presentation, this crowd-pleasing bake is ideal for anyone looking for a flavorful way to enjoy seasonal vegetables. Serve it warm with a crisp green salad or crusty bread for a complete meal that tastes as good as it looks!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant
- 2 cups Tomato sauce
- 2 cups Mozzarella cheese
- 0.5 cups Parmesan cheese
- 3 tablespoons Olive oil
- 3 whole Garlic cloves
- 1 teaspoon Italian seasoning
- 0.25 cups Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini and eggplant into 1/4-inch thick rounds. Sprinkle with a pinch of salt and let sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Mince the garlic and sauté until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil. Spread a thin layer of tomato sauce on the bottom.
Arrange a layer of zucchini and eggplant slices over the sauce, slightly overlapping. Spread a thin layer of tomato sauce over the vegetables and sprinkle mozzarella cheese and a few torn basil leaves.
Repeat the layering process (vegetables, sauce, cheese, basil) until all ingredients are used, ending with a layer of mozzarella cheese on top.
Mix the breadcrumbs and Parmesan cheese in a small bowl and sprinkle over the top layer.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the vegetables are tender and the topping is golden and bubbly.
Let the dish rest for 5-10 minutes before serving. Garnish with additional fresh basil leaves if desired.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 10220 mg | 444% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 67.7 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2241 mg | 172% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2656 mg | 57% | |
*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.
