Ratatouille That Fills Recipe

Name: Ratatouille That Fills
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb eggplant; 1 lb zucchini (green and yellow); 4 tablespoons kosher salt; 1 red pepper; 1 medium onion; 3 garlic cloves; ¼ cup olive oil; 2 tomatoes; ½ cup rice; 4 cups marinara sauce; 2 cups tomato juice (optional); 3 eggs; ½ cup ricotta cheese; ½ cup parmesan cheese, romano, and asiago shredded cheese; 1 cup mozzarella cheese; 14-½ cup milk

Servings: persons

1 lb eggplant
1 lb zucchini (green and yellow)
4 tablespoons kosher salt
1 red pepper
1 medium onion
3 garlic cloves
¼ cup olive oil
2 tomatoes
½ cup rice
4 cups marinara sauce
2 cups tomato juice (optional)
3 eggs
½ cup ricotta cheese
½ cup parmesan cheese, romano, and asiago shredded cheese
1 cup mozzarella cheese
14-½ cup milk

1
1) Begin by peeling eggplant.
2
Thinly slice both eggplant and zucchinis.Salt for 20 minutes.
3
Rinse.
4
In the mean time --
5
2) Thinly slice onion and saute in 1 T. olive oil for 5 minutes.
6
Mince garlic and add to the onion.
7
3) Thinly dice red pepper.
8
Add to the onion mixture with 1 T. olive oil.
9
4) Dice tomatoes and add to onion mixture.
10
Saute for another 5 minutes.
11
5) Remove saute from pan.
12
Add 1 T. Olive oil and eggplants.
13
You will have to rotate eggplants in as the eggplant browns on both sides.
14
Use remander of oil until eggplant is browned on both sides.
15
6) Saute zucchin in pan after eggplant is complete.
16
No need for more oil, just add pile of zucchini and saute for 5 minutes.
17
7) Mix marinara sauce and tomato juice (optional) with rice.
18
8) Begin layering in 9 X 13 pan.
19
Zucchini, onion mixture, eggplant, tomato mixture.
20
Repeat for second layer.
21
9) Place in oven at 350 degrees covered with aluminum foil.
22
Bake for 50 minutes.
23
10) Meanwhile, mix topping ingredients together.
24
After ratatouille has cooked for 50 minutes, uncover and spread topping mixture over ratatouille.
25
Bake an additional 25 minutes until topping is golden and puffy.
26
11) Remove from oven and allow to cool for 10 -15 minutes prior to serving.

928

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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 lb eggplant, 1 lb zucchini (green and yellow), 4 tablespoons kosher salt, 1 red pepper, and more.

Yes, Ratatouille That Fills 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!

Ratatouille That Fills

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions