Eggplant and Zucchini Casserole

This Eggplant and Zucchini Casserole is a hearty, vegetable-packed comfort food that’s as wholesome as it is delicious. Featuring tender layers of roasted eggplant and zucchini, this dish is smothered in a rich homemade tomato sauce infused with garlic, onion, basil, and oregano. Topped with melty mozzarella and savory Parmesan, it bakes to golden perfection in just under an hour. Perfect as a main course or a crowd-pleasing side, this recipe is ideal for vegetarians or anyone looking to enjoy a satisfying, healthy dish. Garnished with fresh parsley for a burst of color and flavor, this casserole pairs beautifully with crusty bread or a crisp green salad. Whether you’re meal prepping or hosting a family dinner, this easy-to-make casserole is sure to impress.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 large eggplant
• 2 large zucchini
• 3 tablespoons olive oil
• 1 medium onion
• 3 cloves garlic cloves
• 28 ounces crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 2 tablespoons fresh parsley (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants and zucchinis into 1/4-inch thick rounds. Arrange them on baking sheets lined with parchment paper and brush both sides lightly with olive oil.

Step 3

Roast the eggplant and zucchini slices in the preheated oven for 20 minutes, flipping them halfway through. Remove and set aside.

Step 4

Meanwhile, finely chop the onion and garlic. Heat 1 tablespoon of olive oil in a large skillet over medium heat, then sauté the onion until softened, about 5 minutes. Add the garlic and cook for another minute.

Step 5

Add the crushed tomatoes, dried basil, dried oregano, salt, and black pepper to the skillet. Stir well and let the sauce simmer for 10 minutes. Adjust seasoning if necessary.

Step 6

Reduce the oven temperature to 375°F (190°C).

Step 7

In a 9x13-inch casserole dish, spread a thin layer of the tomato sauce on the bottom. Layer roasted eggplant slices over the sauce, followed by a layer of zucchini slices.

Step 8

Spread more tomato sauce over the vegetables and sprinkle a layer of mozzarella and Parmesan cheeses.

Step 9

Repeat the layering process until all ingredients are used, finishing with a final layer of sauce and cheese on top.

Step 10

Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

Step 11

Allow the casserole to cool for 5 minutes before garnishing with fresh parsley and serving.

Nutrition Facts

Serving size	2972.1 grams (2972.1g)

Amount per serving	% Daily Value*
Calories	2015

Total Fat 108.10g	139%
Saturated Fat 43.60g	218%
Polyunsaturated Fat 5.30g
Cholesterol 201mg	67%
Sodium 10928mg	475%
Total Carbohydrate 177.20g	64%
Dietary Fiber 55.50g	198%
Total Sugars 110.30g
Protein 99.70g	199%

Vitamin D 0IU	0%
Calcium 2460mg	189%
Iron 11mg	63%
Potassium 6016mg	128%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 19.2%

Carbs: 34.1%