Layered Vegetable Bake Recipe

Layered Vegetable Bake

Layered vegetable bake recipe
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 282kcal
Author I Heart Eating


  • 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


  • Preheat oven to 375 F. Spray a deep 13×9-inch baking pan with nonstick cooking spray.
  • In a medium bowl, stir together ricotta cheese, cottage cheese, garlic, Italian seasoning, and salt. Set aside.
  • Place a layer of eggplant in the baking pan.
  • Sprinkle lightly with kosher salt (about 1/2 teaspoonful).
  • Place a second layer of eggplant over the first layer.
  • Sprinkle lightly with kosher salt (about 1/2 teaspoonful)
  • Spread ricotta mixture over eggplant slices.
  • Add a layer of tomato slices over the ricotta mixture.
  • Sprinkle lightly with kosher salt (about 1/2 teaspoonful).
  • Top the tomatoes with mozzarella and basil.
  • Drizzle with 1 tablespoon olive oil over mozzarella and basil.
  • Next, add a layer of onions on top of mozzarella.
  • Sprinkle more kosher salt lightly over the onions (about 1/2 teaspoonful).
  • Sprinkle bread crumbs over onions.
  • Drizzle remaining olive oil over bread crumbs.
  • Sprinkle Parmesan over the bread crumbs.
  • 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.


Nutrition values are estimates. 


Serving: 1serving | Calories: 282kcal | Carbohydrates: 20g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 851mg | Potassium: 500mg | Fiber: 4g | Sugar: 7g | Vitamin A: 955IU | Vitamin C: 13.9mg | Calcium: 257mg | Iron: 1.3mg