Italian Vegetable Bake With Mozzarella Recipe

About this recipe

A hearty Italian-inspired casserole featuring layers of baked eggplant, zucchini, and tomatoes, topped with a golden crust of mozzarella and parmesan cheese. Perfect for a satisfying dinner.

Ingredients

• 50 g Italian Basil Leaves (Tulshi Paan)
• 25 g Parsley
• 500 g Organically Grown Small Brinjal
• 250 g Zucchini Yellow
• 400 g Pastazara Finely Chopped Tomatoes
• 50 g The Select Aisle Bread Crumbs
• 50 g On1Y Black Peppercorns With Grinder
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 5Ltr Vittorio Pomace Olive Oil
• 200 g Old Hill Parmesan Cheese
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Slice 1 medium eggplant into 1/2-inch rounds and place them on a lightly oiled baking sheet. Cover with foil and bake for 45 minutes until tender.
3. 3. Slice 1 medium zucchini into 1/4-inch rounds and set aside.
4. 4. Slice 4 medium tomatoes into 1/2-inch thick rounds and set aside.
5. 5. In a bowl, mix 1 cup bread crumbs, 2 tablespoons chopped basil, 3 tablespoons chopped parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. 6. Lightly beat 1 egg in a separate bowl.
7. 7. Grease a baking dish with 1 tablespoon olive oil. Layer the baked eggplant, zucchini, and tomato slices in the dish.
8. 8. Sprinkle the breadcrumb mixture evenly over the vegetables, then drizzle with 1/4 cup olive oil.
9. 9. Top with 1 1/2 cups ricotta cheese and 1 cup grated parmesan cheese.
10. 10. Bake the casserole uncovered at 400°F (200°C) for 25-30 minutes, or until the cheese is heated through and slightly golden.
11. 11. Remove from the oven and let cool for 5 minutes before serving.