Italian Eggplant, Zucchini and Tomato Casserole

May 10, 2023May 10, 20230 1
Delicious Italian Eggplant, Zucchini and Tomato Casserole recipe
in Casserole

Prep

20 min

Cook

1h

Ready In

1h 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 large eggplant , cut into 1/2 inch pieces
1 medium zucchini , cut into 1/2 inch pieces
1 medium onion , chopped
1 -2 garlic clove , minced
1 large carrot , chopped
1 can diced tomatoes
1 tablespoon italian seasoning
1 tablespoon olive oil
1 egg
2 teaspoons salt
1 teaspoon black pepper
2 slices bread , toasted or 1 cup breadcrumbs
2 tablespoons parmesan cheese , grated
1/2 cup textured vegetable protein ( TVP ) ( optional )

Nutrision Information

Servings Per Recipe
4-6
Calories
245
Sugar
8g
Fat
7g
This Italian Eggplant, Zucchini, and Tomato Casserole is a classic Mediterranean dish. It is a perfect combination of fresh vegetables, fragrant herbs, and tangy tomato sauce that captures the flavors of the region. This recipe is a great option for vegetarians or those looking to incorporate more vegetables into their diet. It's also easy to make and can be prepared ahead of time, making it an excellent option for meal prep.

Instructions

1.Preheat the oven to 375°F.
2.In a large pan, heat olive oil over medium heat. Add onions, garlic, and carrots and cook until they are softened.
3.Combine eggplant, zucchini, and tomatoes and mix well. Add salt, black pepper, and Italian seasoning to the tomato mixture and stir together until all ingredients are well combined. Then, add textured vegetable protein (TVP) to give it a meaty texture.
4.Spread a layer of the tomato mixture into a 9×13 inch casserole dish, followed by a layer of bread crumbs. Repeat layers until all ingredients are used up.
5.Beat egg in a small bowl and pour over the top of the casserole. Sprinkle with Parmesan cheese.
6.Cover the dish with foil and bake for 40 minutes.
7.Remove the foil and bake for an additional 20 minutes until browned on top.
8.Let cool for a few minutes, then serve warm.

PROS

This Italian Eggplant, Zucchini, and Tomato Casserole is a healthy and delicious vegetarian option.
It is full of flavor and texture, ensuring a satisfying meal.
It’s also versatile and easy to make.

CONS

This recipe may be time-consuming, making it difficult to prepare on a busy weeknight.
Additionally, some people may not enjoy the texture of the eggplant or the use of textured vegetable protein (TVP).

HEALTH & BENEFITS

This casserole is packed with vegetables, making it high in fiber, vitamins, and minerals. Fiber is essential for proper digestion, and vitamins and minerals are necessary for a healthy immune system. The eggplant and zucchini in this recipe contain antioxidants, which can help to reduce inflammation in the body.

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