Description
This Layered Eggplant, Zucchini, Tomato Casserole is a vibrant and hearty vegetarian dish that features roasted vegetables layered with creamy ricotta, sharp Parmigiano, and melted mozzarella cheeses. Perfectly seasoned with garlic, crushed red pepper flakes, and fresh basil, this casserole is baked until golden and bubbly, offering a comforting meal rich in flavors and textures.
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
- 8 ounces fresh ricotta (about 1 cup)
- 4 ounces Parmigiano cheese (about 1/2 cup)
- 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 the oven: Set your oven to 450 degrees F (232 degrees C) and prepare two baking sheets by greasing them well to prevent sticking.
- Arrange vegetables on baking sheets: Place the eggplant and zucchini slices along with 2 cloves of unpeeled garlic on one sheet. On the other sheet, arrange the halved tomatoes, bell peppers, and the remaining 2 cloves of garlic. Ensure you do not overcrowd the pans to promote even roasting.
- Coat with olive oil: Drizzle a generous amount of olive oil over all the vegetables, rubbing it into each slice to ensure they are well coated. This will help with caramelization and flavor.
- Roast the vegetables: Place both baking sheets in the oven and roast for about 30 minutes or until the vegetables are tender and slightly golden. Flip the slices halfway through to ensure even cooking.
- Reduce oven temperature: Once vegetables are roasted, remove them from the oven and lower the temperature to 425 degrees F (218 degrees C) in preparation for baking the casserole.
- Prepare ricotta mixture: In a small bowl, combine the ricotta cheese, Parmigiano, crushed red pepper flakes, a pinch of salt, and a drizzle of olive oil. Mix well until smooth and evenly combined.
- Layer the casserole: In a baking or casserole dish, start by layering half of the roasted eggplant, zucchini, peppers, and tomatoes evenly. Add spoonfuls of the ricotta mixture over the vegetables and sprinkle half of the grated mozzarella. Scatter half of the fresh basil leaves on top.
- Repeat layering: Add the remaining roasted vegetables in another layer, dollop with the rest of the ricotta mixture, and finish by spreading the remaining mozzarella cheese evenly on top.
- Bake the casserole: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Cool and garnish: Remove the casserole from the oven and let it cool for a few minutes to set. Just before serving, garnish with additional fresh basil leaves for color and flavor.
- Serve: Slice the casserole into portions and serve warm. Enjoy this delicious, comforting layered vegetable dish!
Notes
- Quality Cheese: Use fresh ricotta and high-quality Parmigiano and mozzarella to enhance the casserole’s richness and flavor.
- Even Slicing: Slice vegetables evenly, ideally using a mandoline or food processor attachment, to ensure uniform cooking and texture.
- Proper Roasting: Roast the vegetables until tender and lightly caramelized to deepen their natural sweetness and overall flavor.
Nutrition
- Serving Size: 1 slice (approximately 1/6th of casserole)
- Calories: 320
- Sugar: 7g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 40mg
