Ingredients
✓ 1 medium eggplant (sliced into thin rounds)
✓ 2 medium zucchini (sliced into thin rounds)
✓ 2 medium yellow squash (sliced into thin rounds)
✓ 1 red bell pepper (sliced)
✓ 1 yellow bell pepper (sliced)
✓ 2 cups marinara sauce (store-bought or homemade)
✓ 1 cup shredded mozzarella cheese
✓ 1/2 cup grated Parmesan cheese
✓ 2 tablespoons olive oil
✓ 2 cloves garlic (minced)
✓ 1 teaspoon dried oregano
✓ 1 teaspoon dried basil
✓ Salt and pepper (to taste)
✓ Fresh basil (for garnish)
Instructions
✓ Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
✓ Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, ensuring not to burn it.
✓ Add sliced eggplant to the skillet with the garlic. Cook for 5 minutes or until golden brown on one side, stirring occasionally. Transfer cooked eggplant to the baking sheet and set aside.
✓ In the same skillet, add another tablespoon of olive oil if needed. Add zucchini and yellow squash slices. Sauté for 5 minutes or until they become tender but still retain some crunch. Season with salt and pepper to taste before adding them to the baking sheet.
✓ Spread a thin layer of marinara sauce at the bottom of a deep ovenproof dish. Place one layer each of eggplant, zucchini, and yellow squash over it. Sprinkle half of the shredded mozzarella and Parmesan cheese on top.
✓ Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes or until the cheese is bubbly and golden.
✓ Let it cool slightly before garnishing with fresh basil leaves.
Notes
Ensure all vegetables are uniformly sliced; sauté them gently without burning. Cover during baking to prevent over-browning of cheese.
- Prep Time: 20
- Cook Time: 35
- Category: Main Course
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15