Best 2 Italian Eggplant Zucchini And Tomato Casserole Recipes

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EGGPLANT AND ZUCCHINI CASSEROLE



Eggplant and Zucchini Casserole image

Provided by Pierre Franey

Categories     dinner, weekday, casseroles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 small eggplants, about 3/4 pound
2 small zucchini, about 3/4 pound
4 tablespoons olive oil
1 tablespoon finely chopped garlic
1 cup coarsely chopped onions
1 bunch scallions, cut into 1-inch lengths
4 ripe plum tomatoes, about 3/4 pound, cut into 1/4-inch cubes
4 fresh sprigs thyme or 1 teaspoon dried
1 bay leaf
2 sprigs fresh rosemary or 1 teaspoon dried
2 teaspoons grated orange rind
1/2 cup coarsely chopped fresh basil or parsley

Steps:

  • Trim ends of eggplants; do not peel them. Cut into 3/8-inch cubes. There should be about 4 cups.
  • Trim ends of zucchini; do not peel. Cut into 3/8-inch cubes. There should be about 4 cups.
  • In a heavy casserole, heat oil. When it is very hot, add eggplant and zucchini. Cook, stirring, for about 4 minutes. Add garlic, onions and scallions. Cook, stirring, about 5 minutes.
  • Add tomatoes, thyme, bay leaf, rosemary and orange rind. Stir well and cook over medium heat for 10 minutes. Stir often.
  • Remove bay leaf and add basil. Check seasoning. Serve immediately.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 20 milligrams, Sugar 9 grams

ITALIAN EGGPLANT, ZUCCHINI AND TOMATO CASSEROLE



Italian Eggplant, Zucchini and Tomato Casserole image

Make and share this Italian Eggplant, Zucchini and Tomato Casserole recipe from Food.com.

Provided by Myra9035

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 large eggplant, cut into 1/2 inch pieces
1 medium zucchini, cut into 1/2 inch pieces
1 medium onion, chopped
1 -2 garlic clove, minced
1 large carrot, chopped
1 (14 ounce) can diced tomatoes
1 tablespoon italian seasoning
1 tablespoon olive oil
1 egg
2 teaspoons salt
1 teaspoon black pepper
2 slices bread, toasted or 1 cup breadcrumbs
2 tablespoons parmesan cheese, grated
1/2 cup textured vegetable protein (TVP) (optional)

Steps:

  • Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
  • After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
  • Preheat the oven to 400°F
  • Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
  • Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
  • Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
  • Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
  • Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.

Tips:

  • Choose fresh, ripe vegetables: This will ensure the best flavor and texture in your casserole.
  • Slice the vegetables evenly: This will help them cook evenly.
  • Don't overcrowd the pan: If you do, the vegetables will steam instead of roasting.
  • Roast the vegetables until they are tender and slightly browned: This will bring out their natural sweetness.
  • Use a good quality marinara sauce: This will make a big difference in the overall flavor of the casserole.
  • Don't overcook the casserole: It should be cooked through, but not mushy.
  • Let the casserole cool slightly before serving: This will help it set and make it easier to slice.

Conclusion:

This Italian eggplant, zucchini, and tomato casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with fresh vegetables and flavorful marinara sauce, and it is sure to be a hit with the whole family.

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