Zucchini and Eggplant Casserole I had plenty of zucchini and eggplants from the garden and decide to make this delicious Zucchini and Eggplant Casserole. Amazing flavor, healthy and vegetarian. A plus! Easy to make too! Recipe below.
Ingredients: 3 large zucchini, sliced 3 medium eggplant, sliced 3-4 tomatoes, sliced 1 cup shredded mozzarella cheese 2 cups tomato sauce 1 tbsp olive oil
Instructions: 1. In a rectangle, deep casserole baking dish, drizzle olive oil and some tomato sauce on the bottom of the dish. Then layer eggplant, then zucchini, then tomato, then sauce and then cheese. Repeat one more time. 2. Cover and bake on 350 degree F for about 1 hour until vegetables tender. 3. Enjoy!