Layered Eggplant, Zucchini, Tomato Casserole Recipe

5 from 2 votes

Layered Eggplant, Zucchini, Tomato Casserole Recipe

Layered Eggplant, Zucchini, Tomato Casserole Recipe- the layers of golden brown roasted vegetables, creamy ricotta mixture, and melted bubbly cheese create an irresistible baked veggie dish!

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Cuisine: Italian

Keyword: eggplant casserole

Servings: -6 servings

Author: Elena Davis

Ingredients

1 large globe eggplant thinly sliced
2 large zucchini and/or summer squash thinly sliced
1 large bell pepper red, yellow, or orange bell peppers work well, thinly sliced
24 ounces cherry and/or grape tomatoes halved
4 garlic cloves unpeeled
6 tablespoons olive oil plus more for drizzling
8 ounces fresh ricotta about 1 cup
4 ounces parmigiano cheese about half a cup
¾ teaspoon crushed red pepper flakes
16 ounces low-moisture mozzarella, grated, divided about 2 cups
½ cup basil leaves more for garnish
Kosher salt and pepper to taste

Instructions

Preheat oven to 450 degrees F.
Grease two baking sheets (or one large baking sheet) and arrange the eggplant and zucchini slices and 2 cloves garlic on one and the halved tomatoes and bell peppers and the remaining 2 cloves garlic on the other. Do not overcrowd the pans.
Drizzle generously with olive oil, rub the oil into the vegetable slices, and make sure they are well coated.
Roast the vegetables in the oven for about 30 minutes or until tender and slightly golden. Flip the slices halfway through cooking.
Remove the vegetables and reduce the oven temperature to 425 F.
Mix the fresh ricotta, parmesan cheese, and crushed red pepper flakes in a small bowl—season with salt to taste and a little bit of olive oil. Mix to combine.
Layer half of the eggplant, zucchini, peppers, and tomatoes in a baking or casserole dish.
Drop spoonfuls of the ricotta mixture evenly over the vegetables. Sprinkle half of the grated mozzarella on top. Sprinkle the basil leaves over the top.
Repeat with the remaining vegetables and ricotta mixture and finish with a layer of mozzarella on top.
Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly and the casserole is golden brown. Remove the dish from the oven and let it cool for a few minutes. Just before serving, sprinkle with fresh basil leaves.
Serve: Slice and serve the casserole while it's still warm. Enjoy!

Notes

Quality Cheese: buy good-quality cheeses. Fresh ricotta, high-quality Parmigiano, and mozzarella contribute significantly to the casserole’s overall richness and flavor.
Even Slicing: Slice the vegetables evenly to ensure they cook uniformly (you can even use a food processor attachment). This provides a consistent texture in each layer of the casserole.
Proper Roasting: Roast the vegetables until they are tender and slightly caramelized. This enhances their natural sweetness and contributes to the overall flavor of the casserole.

Nutrition