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Eggplant and zucchini are a match made in heaven, especially when baked together in a cheesy, saucy casserole. This Eggplant and Zucchini Casserole is a simple yet delicious dish that brings out the best in these veggies. Perfect for a cozy dinner, it's hearty, flavorful, and oh-so-satisfying. Let's get cooking!
The name of the recipe: Eggplant and Zucchini Casserole Recipe
Ingredients:
- 1 large sliced eggplant
- 2 medium sliced zucchini
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplant and zucchini into 1/4-inch thick rounds.
- In a baking dish, layer the eggplant and zucchini slices, alternating between the two.
- Drizzle olive oil over the vegetables and season with salt and pepper.
- Pour marinara sauce over the top and sprinkle with mozzarella and parmesan cheese.
- Bake in the preheated oven for 40 minutes, or until the vegetables are tender and the cheese is golden brown.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Cheesy Zucchini Casserole Recipe
What you will need to make eggplant and zucchini casserole
- Eggplant: Adds a meaty texture and absorbs flavors well, making it a hearty base for the casserole.
- Zucchini: Provides a tender, slightly sweet contrast to the eggplant, balancing the dish with its mild flavor.
- Marinara sauce: Brings a rich, tangy tomato flavor that ties all the ingredients together.
- Mozzarella cheese: Melts beautifully, creating a gooey, cheesy layer that enhances the casserole's overall taste.
- Parmesan cheese: Adds a sharp, nutty flavor and a crispy topping when baked.
- Olive oil: Helps to roast the vegetables evenly, adding a subtle richness to the dish.
Tools and Instruments Needed
- Baking dish: Holds the layered vegetables and cheese, ensuring even cooking and a cohesive casserole.
- Knife: Essential for slicing the eggplant and zucchini into uniform rounds for consistent cooking.
- Cutting board: Provides a stable surface for safely slicing the vegetables.
- Measuring cups: Ensures accurate portions of marinara sauce and cheeses for balanced flavor.
- Oven: Bakes the casserole, melding flavors and achieving a golden, bubbly top.
Eggplant and Zucchini Casserole
A hearty and healthy casserole featuring eggplant and zucchini, perfect for a family dinner.
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Equipment
- Oven
- Baking Dish
- Knife
- Cutting board
Read more: Eggplant Pasta Casserole Recipe
Ingredients:
Main Ingredients
- 1 large Eggplant sliced
- 2 medium Zucchini sliced
- 1 cup Marinara Sauce
- 1 cup Shredded Mozzarella Cheese
- 1/4 cup Grated Parmesan Cheese
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplant and zucchini into 1/4-inch thick rounds.
- In a baking dish, layer the eggplant and zucchini slices, alternating between the two.
- Drizzle olive oil over the vegetables and season with salt and pepper.
- Pour marinara sauce over the top and sprinkle with mozzarella and Parmesan cheese.
- Bake in the preheated oven for 40 minutes, or until the vegetables are tender and the cheese is golden brown.
- Let it cool for a few minutes before serving.
Notes:
For a vegan version, use dairy-free cheese.
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg
Read more: Italian Eggplant Casserole Recipe
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed, but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed.
For a richer flavor, try salting the eggplant slices and letting them sit for 30 minutes before cooking. This draws out excess moisture and reduces any bitterness.
Frequently Asked Questions
FAQ:
Can I use a different type of cheese?
Yes, feel free to substitute with cheddar, gouda, or any cheese you prefer.
Do I need to peel the eggplant?
No, you can leave the skin on for added texture and nutrients.
Can I make this casserole ahead of time?
Absolutely, assemble it and refrigerate for up to 24 hours before baking.
Is it possible to freeze leftovers?
Yes, store in an airtight container and freeze for up to 3 months.
Can I add other vegetables?
Sure, bell peppers, mushrooms, or onions would be great additions.
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