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Zucchini and Eggplant Bake

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Ingredients

  • 3 medium zucchini, thinly sliced (4 cups)
  • 2 large red peppers, coarsely chopped (2 cups)
  • 2 medium onions, coarsely chopped (1 cup)
  • 1 medium eggplant, peeled and coarsely chopped (5 cups)
  • 2 cloves garlic, minced
  • 3 Tbsp olive oil
  • 4 eggs
  • 1/2 cup light mayo
  • 8 oz shredded mozzarella cheese
  • 12 round crackers, crushed (2/3 cups)

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350. Grease a 3 qt rectangular baking dish, set aside. In 12 inch skillet, cook zucchini, pepper, onion, eggplant, garlic, 1/2 tsp salt and 1/4 tsp ground black pepper in hot oil over medium-high heat for 10 to 15 mins or until vegetables are tender, stirring occasionally.
2. In large bowl, whisk together eggs and mayo until combined. Stir in 4 oz mozzarella cheese. Add cooked vegetables, too to combine. Evenly, spread vegetable mixture in prepared baking dish. Top with remaining mozzarella cheese and cracker crumbs.
3. Bake, uncovered, for 20 to 25 mins or until top is lightly browned. Let stand 10 mins before serving.

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