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–+ servings

Eggplant and Zucchini Casserole

A hearty and healthy casserole featuring eggplant and zucchini, perfect for a family dinner.
Print
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 250 kcal

Equipment

  • Oven
  • Baking Dish
  • Knife
  • Cutting board

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

Keywords:

Keyword Casserole, Vegetarian
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