Layered Eggplant and Zucchini Bake
Italian Salad
Ingredients
- 1 (14.5-oz) can whole tomatoes, undrained and chopped
- 1 clove garlic, minced
- 1½ Tbsp olive oil, divided
- 1 small eggplant
- 1 large zucchini
- ⅓ cup ricotta cheese
- 1 large egg yolk, lightly beaten
- ¼ tsp pepper, divided
- ⅛ tsp salt
- ¾ cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F. Cook tomatoes and garlic in ½ Tbsp hot oil in a saucepan over medium-high heat. Bring to a boil; reduce heat to medium, and cook 10 minutes.
- Meanwhile, cut eggplant and zucchini lengthwise into ¼-inch-thick slices.
- Stir together ricotta, egg yolk, and ⅛ tsp each pepper and salt.
- Sprinkle eggplant slices with pepper.
- Cook eggplant in 1 Tbsp hot oil in a large nonstick skillet 2 to 3 minutes per side or until browned.
- Spoon about one-third of tomato sauce into a 2-quart baking dish.
- Top with half of zucchini, half of eggplant, half of ricotta mixture, one-third of tomato sauce, and half of cheese.
- Repeat layers; bake 30 minutes or until browned and bubbly.
Side Dish Ingredients
- 1 (12-oz) pkg mixed salad greens
- ¼ cup gluten-free Italian dressing
Side Dish Instructions
- Toss greens with dressing just before serving.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
