Mozzarella Baked Eggplant and Zucchini

“From 1000 Veg Receipes”
READY IN:
1hr 40mins
SERVES:
4-6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375.
  2. Grease a 9" square baking dish.
  3. 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.
  4. Toss together the Mozz & Parm. Sprinkle 2/3 C of the cheese over the top of the sauce.
  5. 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.
  6. Top with remaining eggplant slices and the remaining sauce, basil & cheese.
  7. Cover with aluminum foil and bake 15 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before serving.
  8. Spoon "extra" sauce over servings from bottom of dish.

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