Dinner/ Sides/ Vegetarian

Layered Vegetable Bake

Layered Vegetable Bake RecipeAs much as I hate turning on the oven during the summer, this Layered Vegetable Bake is worth it!Layered Vegetable Bake

When the veggies are in season, this is a really inexpensive, filling meal. The vegetables and cheese bake down form a yummy, cheesy dish that’s similar to a noodle-less veggie lasagna.Layered Vegetable Bake This Layered Veggie Bake makes a great, hearty side dish, but we usually eat it as a lighter supper.Layered Vegetable Bake Recipe

We pair it with some French bread or garlic knots to complete the meal.

Layered Vegetable Bake


  • 1 cup ricotta cheese I use low-fat
  • 1 cup cottage cheese I use low-fat
  • 6 cloves garlic peeled and minced
  • 1 tablespoon . Italian seasoning blend
  • 1/4 teaspoon salt
  • 2 pounds eggplants peeled and cut into ¼-inch rounds
  • 1/2 tablespoon kosher salt divided
  • 1 ½ pounds tomatoes in slices
  • 8 ounces fresh mozzarella cut in slices
  • 1/4 cup fresh basil leaves chopped
  • 1/4 cup extra-virgin olive oil divided
  • 2 large onions peeled, sliced 1/2-inch rounds
  • 1 cup Italian bread crumbs
  • 1/4 cup grated Parmesan cheese


  1. Preheat oven to 375 F. Spray a deep 13×9-inch baking pan with nonstick cooking spray.
  2. In a medium bowl, stir together ricotta cheese, cottage cheese, garlic, Italian seasoning, and salt. Set aside.
  3. Place a layer of eggplant in the baking pan.
  4. Sprinkle lightly with kosher salt (about 1/2 teaspoonful).
  5. Place a second layer of eggplant over the first layer.
  6. Sprinkle lightly with kosher salt (about 1/2 teaspoonful)
  7. Spread ricotta mixture over eggplant slices.
  8. Add a layer of tomato slices over the ricotta mixture.
  9. Sprinkle lightly with kosher salt (about 1/2 teaspoonful).

  10. Top the tomatoes with mozzarella and basil.
  11. Drizzle with 1 tablespoon olive oil over mozzarella and basil.
  12. Next, add a layer of onions on top of mozzarella.
  13. Sprinkle more kosher salt lightly over the onions (about 1/2 teaspoonful).

  14. Sprinkle bread crumbs over onions.
  15. Drizzle remaining olive oil over bread crumbs.
  16. Sprinkle Parmesan over the bread crumbs.
  17. Bake for about 35-45 minutes, or until hot and bubbly. Check it after 25 minutes, and if it's browning too quickly, tent a piece of aluminum foil over the top.



Like i heart eating on Facebook

No Comments

Leave a Reply