Cheesy Vegetable Baked Casserole


  • 2 tbs olive oil
  • 4 cloves minced garlic
  • 2 small to medium eggplants, cut into 1/2 inch cubes
  • kosher salt and black pepper to taste
  • 2 small zucchini, sliced
  • 1 small yellow summer squash
  • 1/2 cup Parmesan cheese, grated
  • 2 large ripe tomatoes, chopped
  • 2 cups mozzarella cheese, shredded
  • Preheat oven to 350 degrees.
  • Heat the olive oil in a large frying pan.
  • Add the garlic and saute for several minutes, then add the egg plant and cook until soft. About another 8-10 minutes.
  • Season with salt and pepper.
  • Spread the cooked eggplant in the bottom of an un-greased 9×13 pan.
  • Layer the zucchini,summer squash and mushrooms on top of the eggplant, sprinkling Parmesan cheese between the layers.
  • Use the tomatoes for the final layer and top with mozzarella cheese.
  • Bake for 35-40 minutes, until bubbly and brown on the top.
  • You may need to cover with aluminum foil to prevent over browning.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.