Eggplant And Zucchini Casserole Recipe

Cooking Directions

• STEP 1.Place the sliced eggplant rounds on a baking sheet and sprinkle them with salt. Allow them to sit for about 20-30 minutes. This helps draw out excess moisture and bitterness from the eggplant. Then, blot the eggplant rounds with paper towels to remove the excess moisture.
• STEP 2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
• STEP 3.Add the zucchini rounds and sauté for 2-3 minutes, just until they start to soften. Remove from heat.
• STEP 4.In a greased baking dish, start by layering the ingredients. Begin with a thin layer of marinara sauce. Place a layer of eggplant rounds on top of the sauce.
• STEP 5.Add a layer of sautéed zucchini on top of the eggplant. Sprinkle a portion of mozzarella and Parmesan cheese on top. Season with dried Italian seasoning, salt, and black pepper.
• STEP 6.Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.
• STEP 7.Remove the foil and continue baking for an additional 15-20 minutes or until the cheese is bubbly and golden brown, and the vegetables are tender.

Cooking Tips

• Smaller eggplants take a little less time, while bigger ones take more. Adjust cooking time accordingly.

Serving Tips

• Allow the casserole to cool slightly before garnishing with fresh basil leaves if desired.
• Serve the Eggplant and Zucchini Casserole warm, either as a main dish or as a side. It pairs wonderfully with a simple green salad or some crusty bread.