Zucchini and Eggplant Casserole
A perfect blend of Mediterranean flavors that transforms simple vegetables into a satisfying main dish or impressive side. Layers of tender vegetables with herbs and cheese.
Ingredients
- 2 medium zucchini sliced into ¼-inch rounds
- 1 large eggplant sliced into ¼-inch rounds
- 3 medium tomatoes sliced
- 1 cup marinara sauce
- 2 cups mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Place the eggplant slices on paper towels and sprinkle with salt. Let them sit for 15 minutes to release excess moisture, then pat dry.
- In a small bowl, mix olive oil with minced garlic, basil, and oregano.
- Layer half of the zucchini slices in the baking dish, followed by half of the eggplant slices.
- Brush the vegetables with the herb-infused olive oil and season with pepper.
- Spread half of the marinara sauce over the vegetables and sprinkle with 1 cup of mozzarella.
- Repeat layers with remaining vegetables, marinara, and cheese. Top with Parmesan.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15-20 minutes until cheese is golden and vegetables are tender.