Looking for a delicious and healthy way to use up those summer vegetables? This Zucchini and Eggplant Casserole is exactly what you need. It’s a perfect blend of Mediterranean flavors that transforms simple vegetables into a satisfying main dish or impressive side. I love how this casserole brings together layers of tender vegetables with herbs and cheese, creating something truly special without complicated techniques.
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 9×13 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.
Cook Time and Serving Size
Prep Time: 25 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 15 minutes
Servings: 6-8 portions
Recipe Notes
To ensure the best results with your Zucchini and Eggplant Casserole, keep these helpful tips in mind:
- Don’t skip salting the eggplant – this crucial step prevents a watery casserole.
- Choose firm zucchini and eggplants for the best texture.
- For a lighter version, reduce the cheese by half – it’ll still be delicious!
- You can prep this casserole up to 24 hours in advance and refrigerate before baking.
- Leftovers keep well in the refrigerator for up to 3 days.
- For extra flavor, try adding a layer of fresh basil leaves between the vegetables.
- Make sure to slice vegetables uniformly for even cooking.
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.