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Layered Mediterranean Eggplant Zucchini Bake

This Layered Mediterranean Eggplant Zucchini Bake combines roasted eggplant, zucchini, red pepper, and three kinds of cheese for a comforting and healthy dish perfect for family dinners and gatherings.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium eggplant, sliced
  • 2 medium zucchinis, sliced
  • 1 medium bell pepper, chopped
Sauces & Cheeses
  • 2 cups marinara sauce Can use homemade or store-bought.
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
Herbs & Seasonings
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
For Roasting
  • Olive oil For roasting the vegetables.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Toss the eggplant, zucchini, and bell pepper with olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes until tender.
Layering
  1. In a baking dish, spread a layer of marinara sauce at the bottom.
  2. Layer half of the roasted vegetables over the sauce.
  3. Add dollops of ricotta cheese over the vegetables, followed by a sprinkle of mozzarella and Parmesan cheese.
  4. Repeat the layering with the remaining vegetables, marinara sauce, and cheeses.
  5. Finish with a final layer of mozzarella and Parmesan on top.
Baking
  1. Sprinkle dried oregano and basil over the top.
  2. Cover with foil and bake for 30 minutes.
  3. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
  4. Allow to cool slightly before serving.

Notes

You can make it ahead and reheat. Pair with a salad or Mediterranean orzo soup for a complete meal. Fresh herbs can be added for garnish.