Italian Eggplant, Zucchini And Tomato Casserole

Name: Italian Eggplant, Zucchini And Tomato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 large eggplant, cut into 1/2 inch pieces; 1 medium zucchini, cut into 1/2 inch pieces; 1 medium onion, chopped; 1 -2 garlic clove, minced; 1 large carrot, chopped; 1 (14 ounce) can diced tomatoes; 1 tablespoon italian seasoning; 1 tablespoon olive oil; 1 egg; 2 teaspoons salt; 1 teaspoon black pepper; 2 slices bread, toasted or 1 cup breadcrumbs; 2 tablespoons parmesan cheese, grated; 1/2 cup textured vegetable protein (TVP) (optional)

Servings: persons

1/2 large eggplant, cut into 1/2 inch pieces
1 medium zucchini, cut into 1/2 inch pieces
1 medium onion, chopped
1 -2 garlic clove, minced
1 large carrot, chopped
1 (14 ounce) can diced tomatoes
1 tablespoon italian seasoning
1 tablespoon olive oil
1 egg
2 teaspoons salt
1 teaspoon black pepper
2 slices bread, toasted or 1 cup breadcrumbs
2 tablespoons parmesan cheese, grated
1/2 cup textured vegetable protein (TVP) (optional)

1
Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
2
After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
3
Preheat the oven to 400u00b0F
4
Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
5
Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
6
Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
7
Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
8
Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 large eggplant, cut into 1/2 inch pieces, 1 medium zucchini, cut into 1/2 inch pieces, 1 medium onion, chopped, 1 -2 garlic clove, minced, and more.

Yes, Italian Eggplant, Zucchini And Tomato Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!