Mozzarella Baked Eggplant and Zucchini
- Ready In:
- 1hr 40mins
- Ingredients:
- 6
- Yields:
-
1 casserole
- Serves:
- 4-6
ingredients
- 1 medium eggplant
- 2 1⁄4 cups marinara sauce, divided
- 1⁄4 cup chopped fresh basil, divided
- 1 1⁄2 cups shredded mozzarella cheese
- 1⁄2 cup grated parmesan cheese
- 1 1⁄2 cups sliced zucchini
directions
- Preheat the oven to 375.
- Grease a 9" square baking dish.
- Cut the eggplant into 1/2" thick slices. Layer 1/2 of the slices on the bottom of the dish. Top with 1/2 C of the sauce and 1 T of the basil.
- Toss together the Mozz & Parm. Sprinkle 2/3 C of the cheese over the top of the sauce.
- Layer the zucchini over the cheese. Top with 3/4 C of the sauce, 2 T of the basil, and 2/3 C of the cheese.
- Top with remaining eggplant slices and the remaining sauce, basil & cheese.
- Cover with aluminum foil and bake 15 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before serving.
- Spoon "extra" sauce over servings from bottom of dish.
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