Description
Eggplant Parmesan Zucchini Casserole is a comforting vegetarian delight that layers tender, roasted eggplant and zucchini with rich marinara sauce and gooey mozzarella cheese. Perfect for family dinners or potlucks, this casserole harmonizes flavors in every bite, creating a dish that feels like a warm hug. Easy to prepare and sure to impress, it?s destined to become a favorite in your household.
Ingredients
Scale
- 2 medium eggplants (about 1 lb), sliced
- 2 medium zucchinis (about 1 lb), sliced
- 3 cups marinara sauce
- 2 cups shredded whole milk mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- Salt to taste
Instructions
- Preheat oven to 375?F (190?C) and spray a baking dish with nonstick cooking spray.
- Slice eggplants and zucchinis into thin rounds (about ? inch thick) and sprinkle with salt. Let sit on paper towels to draw out moisture.
- In a bowl, toss the sliced vegetables with olive oil and Italian seasoning until evenly coated. Spread on a baking sheet and roast for about 20 minutes until tender.
- In the prepared baking dish, layer marinara sauce, half of the roasted eggplant, half of the zucchini, and sprinkle mozzarella cheese. Repeat layers.
- Pour any remaining marinara sauce on top and sprinkle with Parmesan cheese.
- Cover with foil and bake for 25 minutes; remove foil for an additional 15 minutes until bubbly and golden brown.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 175g)
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 40mg