Preheat oven to 450 degrees F (230 degrees C). Top with 1/3 each of the eggplant and zucchini slices, ½ cup sauce, ½ the ricotta mixture and 2/3 cup mozzarella. As much as I romanticize gardening, I know it is a labor of love and that (much like of the rest of our yard) there would be many weeks where I would neglect it for the chance to spend time with friends or soak in this view. https://www.rachaelraymag.com/recipe/baked-eggplant-and-zucchini *I find that cooking with Chinese eggplant (the long skinny kind) is a game-changer. Then add the pasta and water and bring everything to a boil. https://italianmeddiet.com/recipe/stuffed-eggplant-or-zucchini This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. The leftovers are happily tossed with penne pasta or put inside a risotto the next day and I think my family loves it more for the leftovers! I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. I used tri-color peppercorns, freshly ground. Roasted Baby Eggplant, Tomato, and Zucchini, Congrats! Add olive oil as necessary to assure the eggplant cubes are coated. Sautee until soft. Toss with your hands to coat the veggies then place in the oven. Every time I walk into the grocery store, I can’t seem to prevent myself from tossing a few extra into my cart “just in case.” Guess I’ll have to make this Zucchini Pasta too! Transfer the vegetables to the prepared baking dish. Done some similar recipes before and they come out q little “baked” if you know what I mean. In some ways, the lack of sun and hungry neighborhood wildlife are a bit of a relief. This is ridiculously good. They were nice because they did not have a lot of seeds. Serve warm. I adore both sweets and veggies, and I am on a mission to save you time and dishes. Roast in preheated oven until the vegetables are tender, about 30 minutes. Bake at 375° for 15 minutes. Throw everything … This was a treat at my in laws every Sunday and I still make it weekly. Bake for about 40 minutes at 425F. Amazingly delicious!! They were purple eggplants, but smallish. Sprinkle with the remaining Parmesan cheese, basil, and parsley. It was delicious. Once zucchini is cooked remove from oven and allow to cool for about 5-10 minutes before serving. I’m so happy that you enjoyed it, Ashley! Even better the next day, cold, as a lunch side. Dip eggplant in eggs, then bread crumbs. salt, fresh thyme, small eggplant, nonstick cooking spray, summer squash and 5 … Be sure to use only baby eggplant. The main change is insteat of frying the vegetables you roast them in the oven. Serve vegetables hot or at room temperature. I add two or three types of gourmet mushrooms sometimes a red or yellow "bell" pepper and a few fingerling potatoes.. Percent Daily Values are based on a 2,000 calorie diet. Create an account to easily save your favorite projects and tutorials. My only edit was I added a variety of veggies – mushrooms, white onion, and peppers. TASTY AS WRITTEN! Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. https://www.today.com/recipes/eggplant-zucchini-pie-recipe-t151424 Place the potatoes, tomatoes and zucchini in alternate layers on top of the eggplant and onion mixture, seasoning each layer. After six years of living in an apartment, I had romantic visions of planting my own vegetables, harvesting them with care, and using them to make beautiful summer recipes like today’s Tomato Eggplant Zucchini Bake with Garlic and Parmesan. Our lot is filled with sweeping oak and maple trees which, while pretty, make the yard too shady to support even the hardiest of plants. Serve hot. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. Place racks in upper and lower thirds of oven; preheat to 450°. Salt the eggplant and zucchini and arrange in a single layer on kitchen towels. Sprinkle each serving with additional Parmesan cheese. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes. Place eggs and bread crumbs in separate shallow bowls. Step 4: Bake 30 min. I’ll do that with the eggplant and maybe mix it in at the last minute. I added Italian seasoning with the mix and feta cheese after roasting. A kind of mix between a vegetable stew and ratatouille, this dish has a refreshing, light spice and creates a delicious broth. Thanks. Switch to a wooden spoon or spatula and stir in the zucchini, eggplant, and lemon zest. Will love it any way…I know for the smell. In 12-inch skillet cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally. Spoon 1 cup sauce into an ungreased 13x9-in. Today’s recipe came about on a summer night a few years ago, when I was in a rush to make dinner and frustrated by the self-inflicted zucchini supply usurping every surface in our kitchen. Set aside. https://www.allrecipes.com/recipe/13959/eggplant-and-zucchini-casserole Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. https://www.tasteofhome.com/recipes/eggplant-zucchini-rollatini You may want to salt the zucchini and eggplant to press out a little water first if you want to be 100% safe that it won’t get too liquidy. Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. The main change is insteat of frying the vegetables you roast them in the oven. WELCOME! Forty-five minutes later, this Tomato Eggplant Zucchini Bake emerged in a cacophony of colorful glory, and my home was perfumed with the aroma of an Italian grandmother’s kitchen. Cut off stem end of 1 globe eggplant, … One of the most difficult fantasies for me to give up when we bought our house was having a garden. I’m so happy that you enjoyed it, Vicki! My secrets for making wholesome meals you'll WANT to eat. I hope you enjoy the recipe if you try it, Nina! Top with 4 slices of eggplant, followed by 1/4 cup of marinara sauce, dot with ricotta cheese, layer 4 zucchini slices crosswise on top of eggplant… It roasts, sautes, and bakes beautifully – tender and never bitter or pithy as opposed to the big globe kind. I wonder thought, What is your secret to keep the eggplant and other veggies so “whole” after 35 mins of 350° in the oven? Let stand 10 min. Sooooo good!! In between, I’m fortunate that our local grocery store Pick ‘n Save works with more than 100 farmers to offer customers the best of local produce in store. Using a vegetable peeler, peel half of the skin off the eggplant in long strips, leaving a strip of skin between peeled sections. Notify me of replies to my comment via email. Put eggplant cubes in a colander set over a bowl. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. Spread the slices on paper towels, then lightly sprinkle them with salt. 2 Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Unlike our Madison apartment where I lived steps from the nation’s largest producers-only farmer’s market, our location in Milwaukee doesn’t offer the same amenity. Add Rotel, diced tomatoes, eggplant, squash, and zucchini to pan. Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray. Loved your post, so colorful dish, healthy and easy. Add a layer of the sauce. We have a splattering of local farmers markets, and one of my goals this summer is to visit at least three new ones (so far, I’ve made it to one. I wish I had fresh herbs on hand, but since I didn't, I added a drizzle of good balsamic vinegar and some chunks of soft goat cheese. In a large bowl add eggplant and zucchini slices. this link is to an external site that may or may not meet accessibility guidelines. How to make eggplant zucchini bake. Serve this with crusty Italian bread to sop up the juice! Place racks in upper and lower thirds of oven; preheat to 450°. Sit to drain for 30 minutes follow @ wellplated on Instagram, a! 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