Layered Eggplant, Zucchini, and Tomato Casserole with Ricotta and Mozzarella Recipe

I absolutely love how this Layered Eggplant, Zucchini, and Tomato Casserole with Ricotta and Mozzarella Recipe brings together the fresh flavors of summer veggies with the creamy richness of cheeses. There’s something so cozy and satisfying about those tender roasted slices layered with a cheesy, herby ricotta mixture baked to bubbly perfection. It’s one of those recipes that looks elegant but is surprisingly easy to pull off, making it perfect for both weeknight dinners and casual entertaining.

When I first tried this recipe, I was blown away by how the roasting step really concentrates the veggie flavors and adds a lovely caramelized note. You’ll find that it’s a wonderful way to use up summer squash and tomatoes at peak season, but it works year-round with good-quality produce. Plus, layering it makes it so comforting and visually impressive—it’s like a warm hug on a plate!

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Ingredients You’ll Need

All the ingredients here complement each other to create a vibrant, balanced casserole. Some tips on picking them will help you get the best results and flavors.

• Globe Eggplant: Choose firm, shiny eggplants without bruises for the best texture.
• Zucchini and/or Summer Squash: Look for smaller, tender squash that slice evenly and roast well.
• Bell Peppers: Brightly colored ones (red, yellow, orange) add sweetness and vibrancy.
• Cherry or Grape Tomatoes: Sweet and ripe for roasting, they provide juicy bursts in the casserole.
• Garlic Cloves: Roasting whole cloves mellows their sharpness for a gentle, nutty flavor.
• Olive Oil: Use a good quality extra virgin olive oil—it really makes a difference.
• Fresh Ricotta Cheese: Creamy and mild, it brings a luscious texture to every bite.
• Parmigiano Cheese: Adds a sharp, nutty punch that balances the ricotta’s creaminess.
• Crushed Red Pepper Flakes: Just a touch for a subtle kick without overpowering the veggies.
• Low-moisture Mozzarella: Ideal for melting, ensuring gooey, golden cheese layers.
• Fresh Basil Leaves: Infuse bright herbal notes and freshness, both inside and as garnish.
• Kosher Salt and Pepper: Essential for seasoning and bringing out all the natural flavors.

Variations

This casserole is a great canvas for you to make your own. I like to tweak things depending on what’s fresh or what the season inspires me to try next.

• Swap the Ricotta for Goat Cheese: I once tried this version and loved the tangy, creamy twist it brought to the casserole.
• Add Fresh Herbs: Try thyme or oregano in the ricotta mixture for a savory herbal boost that’s different but delicious.
• Include Other Vegetables: Mushrooms or roasted eggplant cubes add an earthy depth if you want to mix the veggie layers up.
• Make It Vegan: Use plant-based ricotta and mozzarella alternatives for a cruelty-free version; it still comes out satisfying!

How to Make Layered Eggplant, Zucchini, and Tomato Casserole with Ricotta and Mozzarella Recipe

Step 1: Roast the Vegetables for Maximum Flavor

Start by preheating your oven to 450°F. I always like to grease my baking sheets to prevent sticking—especially with the eggplant, which can be a bit watery. Arrange the eggplant, zucchini, and two garlic cloves on one sheet, and on the other, place the halved cherry tomatoes, sliced bell peppers, and the remaining garlic cloves. Make sure the vegetables aren’t crowded; giving them room helps them roast evenly and caramelize beautifully.

Drizzle each pan generously with olive oil and use your hands to rub the oil all over the veggies—this step is key! Roast for about 30 minutes, flipping halfway through for even cooking. Roast until tender and slightly golden, which really amps up their natural sweetness. Then remove and reduce the oven temperature to 425°F while you mix the cheeses.

Step 2: Prepare the Creamy Ricotta Mixture

In a bowl, combine the fresh ricotta, grated Parmigiano, and crushed red pepper flakes with a pinch of salt and a drizzle of olive oil. Stir gently until smooth and creamy. I love how the pepper flakes add a subtle warmth—you can adjust the amount to your taste here. This cheesy mixture is what binds the veggies together and adds richness throughout each layer.

Step 3: Layer Your Casserole

Grab your favorite casserole or baking dish. Start by layering half of the roasted eggplant, zucchini, bell peppers, and tomatoes. Then dollop spoonfuls of that heavenly ricotta mixture evenly across the vegetables. Sprinkle half of the grated mozzarella over the top, followed by fresh basil leaves—it adds such a lovely fragrance and color pop. Then repeat with the remaining veggies, ricotta, and mozzarella, finishing with a final layer of cheese.

It’s important to spread everything out evenly here to get those beautiful distinct layers that make this casserole so special—almost like a savory vegetable lasagna.

Step 4: Bake Until Bubbly and Golden

Bake the casserole at 425°F for 20 to 25 minutes until the cheese is melted, bubbly, and golden brown on top. The aroma that will fill your kitchen is amazing—I always find it’s the hardest part to wait! When done, let it cool for a few minutes so the layers set a bit. Just before serving, add extra fresh basil leaves for that final touch of brightness and aroma.

How to Serve Layered Eggplant, Zucchini, and Tomato Casserole with Ricotta and Mozzarella Recipe

Garnishes

I always add a few fresh basil leaves on top right before serving—a splash of green and fresh aroma instantly lifts the dish. Sometimes, I drizzle a little extra virgin olive oil or a sprinkle of flaky sea salt to finish it like a pro. For a little contrast, a crack of fresh black pepper or even some chopped toasted pine nuts can be delightful.

Side Dishes

This casserole shines on its own but pairs beautifully with a crisp green salad dressed with lemon vinaigrette or a simple arugula salad with shaved Parmesan. Crusty bread or warm garlic focaccia are my go-to accompaniments when I want to soak up every last bit of cheese and sauce.

Creative Ways to Present

For special occasions, I’ve layered this casserole in pretty individual ramekins for a charming single-serving presentation. You can also make it ahead in a shallow glass dish to show off the vibrant veggie layers through the sides—it looks gorgeous on a buffet or festive table.

Make Ahead and Storage

Storing Leftovers

I store leftover casserole covered tightly with foil or plastic wrap in the fridge for up to 3 days. It holds up wonderfully and tastes just as comforting when reheated, which makes it fantastic for meal prep or next-day lunches.

Freezing

I’ve frozen this casserole successfully by cooling completely, then wrapping tightly in foil and placing in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge and reheat in the oven—this way, it retains its texture and cheesy goodness surprisingly well.

Reheating

To reheat, I prefer the oven over the microwave to keep the cheese from getting rubbery. Cover with foil if you want to prevent the top from browning too much, heat at 350°F for about 15-20 minutes until warmed through, and then uncover for a few minutes to refresh the cheese’s golden crust.

FAQs

Final Thoughts

This Layered Eggplant, Zucchini, and Tomato Casserole with Ricotta and Mozzarella Recipe quickly became a staple in my kitchen because it feels like a careful balance of rustic comfort and fresh flavors that everyone enjoys. I love how it’s both elegant and approachable, making it my go-to when I want to treat guests without spending all day in the kitchen. You should definitely give it a try—the layers of roasted veggies and creamy cheese might just become one of your favorite weeknight meals, too!

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