Eggplant, Zucchini and Tomato Casserole

Course Dinner

Cuisine Italian

Prep Time 15

Cook Time 2

Total Time 17

Servings servings

Calories 80kcal

Author The Seasoned Mom

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

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.

Cooking for a Smaller Family? Cut the ingredients in half and use an 8-inch square baking dish. The cooking process remains the same.