Zucchini and Eggplant Bake
Recipe from
Better Homes and Gardens
This rich and creamy vegetable casserole recipe is topped with mozzarella cheese and cracker crumbs and baked to a golden brown.
Servings:
Makes 6 to 8 servings.
Prep Time:
35 mins
Total Time:
1 hr 5 mins
Ingredients
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3 mediumzucchini, thinly sliced (4 cups)see savings
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2 largered sweet peppers, coarsely chopped (2 cups)see savings
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2 mediumonions, coarsely chopped (1 cup)see savings
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1 mediumeggplant peeled and coarsely chopped (5 cups)see savings
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2 clovesgarlic, mincedsee savings
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3 Tbsp.olive oilsee savings
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4eggssee savings
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1/2 cuplight mayonnaisesee savings
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4 oz.Pecorino-Romano cheese, grated (1 cup)see savings
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8 oz.shredded mozzarella cheese (2 cups)see savings
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12rich round crackers, crushed (about 2/3 cup)see savings
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Directions
1.
Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
2.
Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.
3.
Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.
Nutrition information
Per serving: Calories 440, Total Fat 32 g, Saturated Fat 11 g, Monounsaturated Fat 13 g, Polyunsaturated Fat 6 g, Cholesterol 188 mg, Sodium 942 mg, Carbohydrate 21 g, Total Sugar 8 g, Fiber 5 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 112%, Calcium 52%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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