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Eggplant, Zucchini and Tomato Casserole
Course
Dinner
Cuisine
Italian
Prep Time
15
minutes
minutes
Cook Time
2
minutes
minutes
Total Time
17
minutes
minutes
Servings
8
servings
Calories
80
kcal
Author
The Seasoned Mom
Ingredients
1
small onion
diced
1
tablespoon
olive oil
1
medium zucchini
sliced
1
28 ounce can peeled whole San Marzano tomatoes (you can substitute with about 3 ½ cups peeled and diced fresh tomatoes, if preferred)
1
large
or 2 small eggplant, peeled and cut into bite-sized cubes
1
teaspoon
minced garlic
1-2
tablespoons
fresh chopped herbs
such as parsley, basil, thyme, and oregano OR about 1 teaspoon dried Italian seasoning
1
teaspoon
salt
¼
teaspoon
pepper
¼
cup
grated Parmesan cheese
or more, to taste
Instructions
Heat olive oil in a large Dutch oven over medium heat. Sautee onion in oil until tender (about 3-5 minutes), stirring occasionally.
Add zucchini, tomatoes, eggplant, garlic, herbs, salt, and pepper to the pot. Stir to combine and break up the tomatoes with a wooden spoon.
Cover the pot and simmer the vegetables for about 10 minutes, or until they’re just crisp tender.
Transfer vegetables to a large baking dish (about 13 x 9-inches) and sprinkle with Parmesan.
Place under a broiler for 1-2 minutes, or until cheese melts.
Notes
Cooking for a Smaller Family?
Cut the ingredients in half and use an 8-inch square baking dish. The cooking process remains the same.
Nutrition
Serving:
1
/8 of recipe
|
Calories:
80
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
2.5
mg
|
Sodium:
544
mg
|
Fiber:
4
g
|
Sugar:
7
g