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Baked Vegetable Casserole with Eggplant, Peppers, Zucchini, and Cheese finished dish

Baked Vegetable Casserole with Eggplant, Peppers, Zucchini, and Cheese

Recipe card for Baked Vegetable Casserole with Eggplant, Peppers, Zucchini, and Cheese.
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Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • 1 eggplant
  • 2 peppers any color
  • 2 zucchini
  • 1 onion
  • Olive oil
  • 1/2 cup breadcrumbs
  • 60 grams Parmesan cheese, grated
  • Salt, to taste
  • Dried basil, to taste
  • Thyme, to taste
  • 2 cloves of garlic, minced
  • 200 grams mozzarella cheese, shredded
  • Additional Parmesan cheese, grated
  • Sesame seeds, for topping
  • 3 tomatoes

Method
 

Preparation
  1. Preheat Oven: Preheat your oven to 180°C (350°F).
  2. Slice Vegetables: Slice the eggplant, peppers, zucchini, and onion.
  3. Sauté Vegetables: Heat olive oil in a large pan over medium heat. Add the onion and garlic, and cook until softened.
  4. Cook Vegetables: Add the eggplant, peppers, and zucchini to the pan. Season with salt, dried basil, and thyme. Cook until the vegetables are slightly tender.
  5. Grease Dish: Grease a baking dish with olive oil.
  6. Layer Vegetables: Spread the cooked vegetables evenly in the dish.
  7. Layer Tomatoes: Slice the tomatoes and layer them over the vegetables in the baking dish.
  8. Add Cheese: Sprinkle 60 grams of grated Parmesan cheese and the shredded mozzarella cheese evenly over the top.
  9. Add Breadcrumbs: In a small bowl, mix the breadcrumbs with a bit of olive oil and sprinkle this mixture over the cheese.
  10. First Bake: Bake the casserole in the preheated oven at 180°C (350°F) for 30 minutes.
  11. Add Toppings: After 30 minutes, sprinkle additional Parmesan cheese and sesame seeds on top.
  12. Final Bake: Bake for another 15 minutes until the top is golden and bubbly.
  13. Cool Slightly: Let the casserole cool slightly before serving.

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