Layered Vegetable Bake

Layered vegetable bake recipe

Course Main Course

Cuisine American

Prep Time 30

Cook Time 35

Total Time 1 5

Servings servings

Calories 282kcal

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.
1 cup ricotta cheese, 1 cup cottage cheese, 6 cloves garlic, 1 tablespoon . Italian seasoning blend, ¼ teaspoon salt
Place a layer of eggplant in the baking pan.
2 pounds eggplants peeled and cut into ¼-inch rounds
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.
1 ½ pounds tomatoes
Sprinkle lightly with kosher salt (about 1/2 teaspoonful).
Top the tomatoes with mozzarella and basil.
8 ounces fresh mozzarella cut in slices, ¼ cup fresh basil leaves
Drizzle with 1 tablespoon olive oil over mozzarella and basil.
Next, add a layer of onions on top of mozzarella.
2 large onions
Sprinkle more kosher salt lightly over the onions (about 1/2 teaspoonful).
Sprinkle bread crumbs over onions.
1 cup Italian bread crumbs
Drizzle remaining olive oil over bread crumbs.
Sprinkle Parmesan over the bread crumbs.
¼ cup grated Parmesan cheese
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.