Description
This Layered Eggplant, Zucchini, Tomato Casserole is a flavorful and hearty vegetarian dish that brings together roasted vegetables with creamy ricotta, parmigiano, and melted mozzarella cheese. Perfectly roasted eggplant, zucchini, peppers, and tomatoes are layered with a rich cheese mixture and baked until bubbly and golden. A sprinkle of fresh basil adds a bright, aromatic finish, making it a comforting and elegant casserole ideal for any meal.
Ingredients
Units
Scale
Vegetables
- 1 large globe eggplant, thinly sliced
- 2 large zucchini and/or summer squash, thinly sliced
- 1 large bell pepper (red, yellow, or orange), thinly sliced
- 24 ounces cherry and/or grape tomatoes, halved
- 4 garlic cloves, unpeeled
Cheeses & Dairy
- 8 ounces fresh ricotta (about 1 cup)
- 4 ounces parmigiano cheese (about 1/2 cup), grated
- 16 ounces low-moisture mozzarella, grated, divided (about 2 cups)
Other Ingredients
- 6 tablespoons olive oil, plus more for drizzling
- 3/4 teaspoon crushed red pepper flakes
- 1/2 cup fresh basil leaves, plus more for garnish
- Kosher salt and pepper to taste
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 450°F (232°C). Grease two baking sheets or use one large baking sheet. Arrange the eggplant and zucchini slices along with 2 garlic cloves on one baking sheet. On the other baking sheet, spread out the halved tomatoes, sliced bell peppers, and the remaining 2 garlic cloves. Avoid overcrowding to ensure even roasting.
- Oil and Roast Vegetables: Drizzle olive oil generously over the vegetables and rub it in to coat each slice well. Roast in the oven for about 30 minutes, flipping the slices halfway through, until the vegetables are tender and slightly golden.
- Reduce Oven Temperature: Remove the roasted vegetables from the oven and reduce the oven temperature to 425°F (218°C).
- Prepare Ricotta Mixture: In a small bowl, mix together the fresh ricotta, grated parmigiano, and crushed red pepper flakes. Season with salt and a little olive oil, then combine thoroughly to create a creamy, flavorful cheese blend.
- Assemble the Casserole: In a baking or casserole dish, layer half of the roasted eggplant, zucchini, bell peppers, and tomatoes. Spoon half of the ricotta mixture evenly over the vegetables. Sprinkle with half of the grated mozzarella and scatter half of the fresh basil leaves on top.
- Repeat Layering: Add the remaining vegetables as a second layer, followed by the remaining ricotta mixture. Finish with the remaining mozzarella cheese on the top layer.
- Bake the Casserole: Place the assembled casserole in the oven and bake for 20-25 minutes until the cheese is melted, bubbly, and golden brown on top.
- Rest and Garnish: Remove from the oven and allow the casserole to cool for a few minutes. Just before serving, garnish with additional fresh basil leaves for a fresh, vibrant touch.
- Serve: Slice the casserole and serve warm. Enjoy the rich layers of roasted vegetables combined with creamy cheeses and herbs.
Notes
- Quality Cheese: Use high-quality fresh ricotta, parmigiano, and mozzarella to elevate the richness and flavor of the dish.
- Even Slicing: Slice vegetables uniformly for consistent roasting and texture; a food processor slicer attachment can help.
- Proper Roasting: Roast vegetables until tender and caramelized to enhance natural sweetness and flavor depth.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of casserole)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 45 mg
