Zucchini and Eggplant Bake

Elevate your dinner game with this irresistible Zucchini and Eggplant Bake, a hearty and wholesome dish perfect for weeknight meals or casual entertaining. This layered casserole celebrates tender slices of zucchini and eggplant nestled in a rich, garlicky tomato sauce, topped with ooey-gooey mozzarella, fragrant basil, and a crunchy Parmesan-breadcrumb crust. Bursting with classic Italian flavors and baked to golden perfection, this comforting vegetarian recipe is both nutritious and satisfying. With its simple preparation and impressive presentation, this crowd-pleasing bake is ideal for anyone looking for a flavorful way to enjoy seasonal vegetables. Serve it warm with a crisp green salad or crusty bread for a complete meal that tastes as good as it looks!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 large Eggplant
• 2 cups Tomato sauce
• 2 cups Mozzarella cheese
• 0.5 cups Parmesan cheese
• 3 tablespoons Olive oil
• 3 whole Garlic cloves
• 1 teaspoon Italian seasoning
• 0.25 cups Fresh basil leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cups Breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchini and eggplant into 1/4-inch thick rounds. Sprinkle with a pinch of salt and let sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.

Step 3

Heat 2 tablespoons of olive oil in a skillet over medium heat. Mince the garlic and sauté until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, salt, and black pepper. Simmer for 5 minutes, then remove from heat.

Step 4

Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil. Spread a thin layer of tomato sauce on the bottom.

Step 5

Arrange a layer of zucchini and eggplant slices over the sauce, slightly overlapping. Spread a thin layer of tomato sauce over the vegetables and sprinkle mozzarella cheese and a few torn basil leaves.

Step 6

Repeat the layering process (vegetables, sauce, cheese, basil) until all ingredients are used, ending with a layer of mozzarella cheese on top.

Step 7

Mix the breadcrumbs and Parmesan cheese in a small bowl and sprinkle over the top layer.

Step 8

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the vegetables are tender and the topping is golden and bubbly.

Step 9

Let the dish rest for 5-10 minutes before serving. Garnish with additional fresh basil leaves if desired.

Nutrition Facts

Serving size	1883.7 grams (1883.7g)

Amount per serving	% Daily Value*
Calories	1930

Total Fat 115.60g	148%
Saturated Fat 44.00g	220%
Polyunsaturated Fat 6.40g
Cholesterol 191mg	64%
Sodium 10220mg	444%
Total Carbohydrate 140.50g	51%
Dietary Fiber 29.30g	105%
Total Sugars 67.70g
Protein 92.30g	185%

Vitamin D 36IU	181%
Calcium 2241mg	172%
Iron 8mg	44%
Potassium 2656mg	57%

*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: 52.8%

Protein: 18.7%

Carbs: 28.5%