Best 2 Layered Eggplant Zucchini And Tomato Casserole Recipes

Indulge in a culinary journey with our exquisite Layered Eggplant, Zucchini, and Tomato Casserole, a delightful symphony of flavors and textures. This tantalizing dish showcases the vibrant colors and natural sweetness of summer vegetables, harmoniously combined in a savory and satisfying casserole. Discover a medley of recipes within this article, each offering a unique twist on this classic dish. Embark on a culinary adventure as we explore variations that incorporate fresh herbs, tangy cheeses, and aromatic spices, transforming this casserole into a versatile and customizable masterpiece. Get ready to tantalize your taste buds and impress your dinner guests with this delightful vegetarian main course or delectable side dish.

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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

Ingredients

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.

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

Ingredients

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

Tips:

Choose fresh, ripe vegetables for the best flavor and texture. Eggplants and zucchini should be firm with no blemishes, and tomatoes should be plump and red.
Slice the vegetables thinly and evenly so that they cook evenly. A mandoline slicer can be helpful for this task.
Do not overcook the vegetables. They should be tender-crisp, not mushy.
Use a deep casserole dish to allow the vegetables to stack neatly.
Sprinkle each layer of vegetables with salt, pepper, and garlic powder. This will help enhance the flavor of the dish.
Top the casserole with a generous amount of shredded mozzarella cheese. This will help bind the vegetables together and create a golden brown crust.
Bake the casserole until the vegetables are tender and the cheese is melted and bubbly. This usually takes about 30-35 minutes.
Serve the casserole hot with a side of crusty bread or salad.

Conclusion:

This layered eggplant, zucchini, and tomato casserole is a delicious and easy-to-make vegetarian dish. It is perfect for a weeknight meal or a special occasion. The colorful layers of vegetables and the gooey melted cheese make this casserole a visually appealing dish that is sure to impress your guests. Whether you are a seasoned cook or a beginner, this recipe is sure to become a favorite in your kitchen.