Preparation
Preheat the oven to 400°F and start chopping your eggplant, onion, tomatoes, zucchini, and squash into thin slices. You can chop them in round or semi-round shapes as per your casserole baking dish. Pour the marinara sauce at the bottom of the casserole dish and throw around some chopped onions to make a nice base for your casserole.
Now start lining up your chopped zucchini, tomatoes, and eggplant standing on their sides in an alternate pattern until you have used all the pieces, and you should have a colourful assortment ready to be baked. Drizzle the vegetables with some olive oil, then follow with sprinkling some salt, pepper, basil, and oregano over the top.
It is time to transfer the baking dish into the oven and let it bake for around 40-45 minutes until it is nicely done. After 40 minutes, remove the baking dish from the oven and sprinkle some mozzarella on top before putting it back for another 5-7 minutes, allowing the cheese to melt and form a crusty or creamy layer as per your choice. Take the casserole dish out of the oven, sprinkle some fresh parsley on top, serve and enjoy!
Ingredients
1 eggplant
1 onion
1 zucchini
1 yellow squash
3 tomatoes
½ tsp Dried Basil
½ tsp Dried Oregano
½ tsp black pepper powder or freshly cracked
1 cup shredded mozzarella Olive oil Salt as per taste ½ tbsp chopped parsley (optional)
Pragya Bisen | Contributing Writer
