Garden Fresh Eggplant and Zucchini Parmesan Bake
Delight in the flavors of summer with this hearty Garden Fresh Eggplant and Zucchini Parmesan Bake. Perfect for utilizing homegrown vegetables, this dish marries the rich, savory taste of roasted eggplant and zucchini with a zesty marinara sauce, creamy ricotta, and a blend of cheeses. The best part? No peeling needed for the zucchini! This versatile casserole can be served as a satisfying main dish or as a delightful appetizer when sliced into smaller pieces. Whether enjoyed right out of the oven or saved for leftovers, this recipe is guaranteed to be a family favorite, especially when paired with crisp Italian bread and a refreshing green salad.
N/A
Servings
N/A
Calories
23
Ingredients
Ingredients
Olive oil
As needed (For coating the pot and spraying the cookie sheet)
Onion
1 (Diced)
Celery
1 stalk (Finely sliced)
Garlic cloves
3 (Minced)
Crushed tomatoes
1 (28 ounce) can (Canned)
Tomato paste
3 tablespoons (Canned)
Dried oregano
1 teaspoon (Dried)
Dried marjoram
1 teaspoon (Dried)
Dried parsley
1 teaspoon (Dried)
Fresh basil leaves
3 (Chopped)
Salt and pepper
To taste (For seasoning)
Dry red wine
1/4 cup (Optional)
Eggplant
1 large (Peeled and sliced into 1/4 inch rounds)
Flour
As needed (For dusting)
Eggs
3 (Lightly beaten)
Milk (or buttermilk substitute)
1/4 cup (Regular milk mixed with lemon juice or vinegar)
Seasoned breadcrumbs
2 cups (With spices)
Ricotta cheese
1 pint (Container)
Shredded mozzarella cheese
1 cup (Shredded)
Grated romano cheese or grated parmesan cheese
1/2 cup (Grated)
Egg
1 (For cheese mixture)
Fresh parsley
1 teaspoon (Chopped)
Extra grated cheese
As needed (For topping)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large pot, coat the bottom with olive oil and heat over medium heat. Add the diced onion, finely sliced celery, and minced garlic. Sauté for about 5 minutes, stirring occasionally until the vegetables are tender.
3
Stir in the crushed tomatoes, tomato paste, oregano, marjoram, parsley, and red wine (if using). Check for bitterness and add a teaspoon of sugar if needed. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour, stirring occasionally.
4
While the sauce simmers, prepare the eggplant. In a gallon-size zip-lock bag, combine flour, salt, and pepper. Seal the bag and shake to mix. Place the sliced eggplant inside the bag, sealing it again to coat evenly with the flour mixture.
5
In a separate bowl, whisk together the eggs and milk. Dip each floured eggplant slice into the egg mixture, allowing excess to drip off.
6
Return to the zip-lock bag, adding in the seasoned breadcrumbs and shake to coat the eggplant slices thoroughly. Arrange the breaded slices on an oiled cookie sheet and bake in the preheated oven for 10 minutes on each side until golden and crispy.
7
While the eggplant bakes, make the cheese mixture by combining ricotta cheese, shredded mozzarella, grated romano or parmesan cheese, an egg, and a teaspoon of parsley in a bowl. Mix until well combined.
8
Once the sauce is done and the eggplant is crispy, it's time to assemble the casserole. Spread a layer of sauce on the bottom of a baking pan, followed by a layer of baked eggplant slices, then spoon on some cheese mixture, and top it off with more sauce. Repeat the layers until all ingredients are used, finishing with a layer of sauce topped with extra grated cheese.
9
Bake the assembled casserole in a 325°F (160°C) oven for about 30 minutes, or until the cheese is bubbly and golden. Remove from the oven and let it sit for a few minutes before serving. Enjoy with crispy Italian bread and a refreshing green salad!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Garden Fresh Eggplant and Zucchini Parmesan Bake?
It is a hearty casserole that marries roasted eggplant and zucchini with zesty marinara sauce, creamy ricotta, and a blend of cheeses.
Do I need to peel the zucchini for this recipe?
No, the best part of this recipe is that no peeling is needed for the zucchini.
What is the initial oven temperature for baking the eggplant?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How long should the marinara sauce simmer?
The sauce mixture should simmer for 1 hour, stirring occasionally.
What can I do if the tomato sauce tastes bitter?
If the sauce is bitter, you can add a teaspoon of sugar to the mixture.
How do I prepare the eggplant for breading?
The eggplant should be peeled and sliced into 1/4 inch rounds, then shaken in a bag with flour, salt, and pepper.
What is in the egg mixture used for the eggplant?
The mixture consists of 3 eggs whisked together with 1/4 cup of milk or a buttermilk substitute.
How long do the breaded eggplant slices bake?
They should bake for 10 minutes on each side until golden and crispy.
What ingredients are in the cheese mixture?
The mixture combines ricotta cheese, shredded mozzarella, grated romano or parmesan cheese, one egg, and a teaspoon of parsley.
How do I assemble the layers of the casserole?
Spread a layer of sauce, followed by baked eggplant, then cheese mixture, and more sauce, repeating until ingredients are used.
What is the final baking temperature for the assembled bake?
The assembled casserole should be baked at 325 degrees Fahrenheit or 160 degrees Celsius.
How long does the final casserole bake?
It should bake for about 30 minutes until the cheese is bubbly and golden.
Should I let the dish rest after taking it out of the oven?
Yes, let the casserole sit for a few minutes before serving.
What are some suggested side dishes?
It is best enjoyed with crisp Italian bread and a refreshing green salad.
Can I use red wine in the sauce?
Yes, the recipe suggests adding 1/4 cup of dry red wine, though it is optional.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish focused on eggplant, zucchini, and cheeses.
Can this be served as an appetizer?
Yes, this versatile dish can be served as a main course or sliced into smaller pieces as an appetizer.
What kind of breadcrumbs should I use?
The recipe calls for 2 cups of seasoned breadcrumbs.
How should I prepare the celery and onion?
The onion should be diced and the celery stalk should be finely sliced.
How many garlic cloves are needed?
The recipe requires 3 minced garlic cloves.
What spices are used in the sauce?
The sauce is seasoned with oregano, marjoram, parsley, and fresh basil leaves.
What is used as a buttermilk substitute in this recipe?
Regular milk mixed with lemon juice or vinegar can be used as a substitute.
What type of canned tomatoes are used?
One 28-ounce can of crushed tomatoes is used for the sauce base.
What is the final layer of the bake?
The final layer is a coating of sauce topped with extra grated cheese.
How many eggs are used in total?
A total of four eggs are used: three for the dipping mixture and one for the cheese mixture.
What is the purpose of the zip-lock bag?
It is used to easily and evenly coat the eggplant slices with flour and later with breadcrumbs.
How long do I sauté the initial vegetables?
Sauté the onion, celery, and garlic for about 5 minutes until tender.
Can I use homegrown vegetables?
Yes, this recipe is perfect for utilizing homegrown summer vegetables.
How much tomato paste is required?
The recipe calls for 3 tablespoons of tomato paste.
What cheeses can I use for the grated component?
You can use either grated romano cheese or grated parmesan cheese.