Zucchini Potato and Eggplant Bake
This dish comes together quickly and is a casserole that you can take to a potluck. It really fills the house with all the traditional Italian aromas. Zucchini Potato and Eggplant Bake is an easy dish with big flavours. I slice the vegetables on a mandoline and then smother them with good olive oil and Italian spices. The layers have little dollops of marinara sauce in between and there is plenty of cheese to glue everything in place. A tribute to my nonna Emilia, who made tantalizing dishes in the kitchen every day. With a few ingredients, a good imagination and a passion for cooking Emilia’s daily creations brought us to the table.
I love layering vegetables in a casserole type dish. It makes it easy to bake and present. A layered casserole is easy to freeze and makes a nice take-along for any potluck or dinner party. It is important to slice the vegetables all the same size. I love my mandoline for this reason. Also make sure that you dry all the vegetables; you don’t want a soggy casserole. In this baked dish, I am easy on the red sauce. Sometimes, more equals better taste.
If you like this, don’t forget to go back and try: https://recipesatmytable.com/tiella-with-zucchini-and-potatoes/
The vegetables sliced and ready.
I spice and oil the vegetables.
I mix the cheeses and the breadcrumbs.
The sauce comes out and I am ready to assemble.
The first layer of potatoes and notice how I use small dollops of sauce.
The next layer of zucchini completed.
Then the eggplants go into place.
The second layer of potatoes makes up the top and no sauce this time.
All golden brown when it comes out of the oven.
Zucchini Potato and Eggplant Bake
A nice dish to take to a potluck.
Ingredients
- 1 large eggplant sliced lengthwise
- 2 medium zucchini sliced lenghtwise
- 6 medium russet potatoes sliced lenghtwise
- 2 tbsp olive oil
- 1 tbsp Italian Seasoning
- salt and pepper
- 2 cups 4 cheese Italian shredded mix
- 1/2 cup grated parmesan
- 1/2 cup Panco bread crumbs
- 1 1/2 cups marinara sauce
- olive oil greasing pan and drizzling over top
Instructions
-
Slice eggplant, zucchini and potatoes lengthwise using a mandoline.
In a bowl mix the shredded cheese, grated parmesan and Panco bread crumbs.
Put the sliced vegetables on a large sheet pan and coat them with the 2 tbsp of olive oil, salt, pepper and Italian seasoning.
Keep each vegetable separate.
Use a 9 X 13 baking dish.
Add a little olive oil to the bottom and place a layer of potatoes, dot with some marinara sauce and put 1/4 of the cheese over it.
Follow with a layer of zuchini and do the same.
Next place the eggplant and to the same.
The last layer is the potatoes. Do not dollop them with sauce. Only put the cheese over this last layer.
Drizzle a little olive oil over them.
Cover and place in a 375 F oven for 45 minutes.
Uncover and place back in the oven for another 15 minutes until golden brown.
Recipe Notes
If you don't own a mandoline and want to buy one, read this article: https://www.goodhousekeeping.com/cooking-tools/best-mandoline-slicer/g4827/best-mandolines/
Exactly what I was looking for – a vegetarian ‘lasagna’ that was not too sauce heavy and did not use noodles. This recipe is making it into my permanent collection. Thank you.
One of our favourite recipes. Thanks so much!!
Exactly what I was looking for- a vegetarian ‘lasagna’ that was not too sauce heavy, had no ricotta filling and was noodle free. Absolutely delicious! Easy to prepare too. This recipe is making it into my “keeper” file.