Mozzarella Baked Eggplant and Zucchini

Submitted by Chef #371785

"From 1000 Veg Receipes"

 

• Ready In: 1hr 40mins
• Ingredients: 6
• Yields: 1 casserole
• Serves: 4-6

ingredients

• 1 medium eggplant
• 532.32 ml marinara sauce, divided
• 59.14 ml chopped fresh basil, divided
• 354.88 ml shredded mozzarella cheese
• 118.29 ml grated parmesan cheese
• 354.88 ml sliced zucchini

directions

1. Preheat the oven to 375.
2. Grease a 9" square baking dish.
3. Cut the eggplant into 1/2" thick slices. Layer 1/2 of the slices on the bottom of the dish. Top with 1/2 C of the sauce and 1 T of the basil.
4. Toss together the Mozz & Parm. Sprinkle 2/3 C of the cheese over the top of the sauce.
5. Layer the zucchini over the cheese. Top with 3/4 C of the sauce, 2 T of the basil, and 2/3 C of the cheese.
6. Top with remaining eggplant slices and the remaining sauce, basil & cheese.
7. Cover with aluminum foil and bake 15 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before serving.
8. Spoon "extra" sauce over servings from bottom of dish.