Description
Eggplant Parmesan Zucchini Casserole is a delightful, layered dish that combines tender eggplant and zucchini with rich marinara sauce and gooey cheese. Baked until golden, this comforting casserole offers a burst of Italian flavors, making it perfect for family dinners or entertaining guests. Each serving not only warms the heart but also brings nostalgia to the table. Enjoy this easy-to-make recipe that transforms simple ingredients into a savory masterpiece.
Ingredients
Scale
- 2 medium eggplants, sliced
- 2 medium zucchinis, sliced
- 3 cups marinara sauce
- 8 oz fresh mozzarella cheese, sliced
- 1 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt to taste
Instructions
- Preheat your oven to 375?F (190?C). Slice the eggplants and zucchinis into rounds about half an inch thick. Sprinkle salt on them and let sit for 10 minutes to draw out moisture.
- Heat olive oil in a skillet over medium heat. Saut? the eggplant until golden brown, about 5 minutes per side. Add zucchini and cook until both vegetables are tender.
- In a baking dish, spread a layer of marinara sauce. Layer half the saut?ed veggies, top with mozzarella slices, more sauce, and sprinkle with Parmesan.
- Repeat layering until all ingredients are used, finishing with mozzarella and herbs on top.
- Cover with foil and bake for 30 minutes; then remove foil and bake another 15 minutes until bubbly.
- Let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg