Cheesy Zucchini-Eggplant Bake



Cooking time

45 min

This cheesy zucchini-eggplant bake recipe talks about preparing a delicious dish in an uncomplicated way. This cheesy zucchini-eggplant bake recipe also advises to drizzle in a small quantity of oil prior to serving. It offers a yield of 6 servings.
1) Racks need to be placed in the upper or lower thirds of the oven. The oven must be preheated to 450 Degrees Fahrenheit.
2) The stem end of one globe eggplant needs to be cut off and a thin slice from the fattest part of the bulbous end should be shaved off.
3) Eggplant has to be rested on newly cut side to prevent it from rolling around the board.
4) The eggplant must be cut into half-inch thick slices crosswise.
5) The same procedure has to be repeated with two zucchini. (Trimming, shaving and resting)
6) Eggplant slices have to be arranged and layered (single layer) on the baking sheet.
7) Maximum number of zucchini pieces should be fitted on the eggplant (Same). You need to tuck into spaces around eggplant.
8) Zucchini slices have to be placed on one half of a separate baking sheet (Rimmed) and they need to be arranged very closely in a single layer.
9) Garlic and tomatoes must be arranged on the baking sheet’s empty side and one tablespoon oil should be drizzled over and tossed with hands to coat.
10) Two tablespoons olive oil should be smeared over zucchini slices and eggplant’s exposed sides. The squash slices and eggplant should be sliced over with the help of your hands and the other side also has to be smeared using 2 tablespoon oil.
11) Vegetables on the two baking sheets need to be seasoned with salt. The sheet with eggplant should be placed on the power rack and the sheet with tomatoes must be placed on the upper rack.
12) They have to be roasted for 15 to 25 minutes to deeply brown the eggplant and make sure that the tomatoes need to be blistered in a light manner.
13) After removing the two baking sheets from the oven, eggplant sliced have to be turned over using a spatula made using metal and slid rounds over to one side. Then, zucchini should be transferred into eggplant sheet while turning them over. Allow the baking sheet containing tomatoes to cool and the baking sheet containing eggplant and zucchini have to be placed on the lower rack and roasted for 10 to 15 minutes until sides browned. Set aside to cool.
14) In a bowl, 6 ounces mozzarella, 3/4 teaspoon red pepper flakes and 8 ounces ricotta have to be combined. Oil must be drizzled and a fork has to be used for combining well. Salt must be used for a light seasoning. After taking out garlic cloves from the baking sheet and placing on a cutting board, skin must be pressed on for forcing out caramelized cloves. After removing skins, cloves need to be mashed with a fork to make paste. It has to be stirred into a ricotta mixture.
15) Oil has to be drizzled into a shallow baking dish (2-qt). 1/3 of the eggplant and zucchini slices must be arranged in a single layer and 1/3 of the blistered tomatoes should be scattered over. Then, half portion of the ricotta mixture needs to be dolloped over tomatoes. One-third of the basil leaves should be torn and scattered over ricotta.
16) The layering process has to be repeated with 1/2 of the remaining ricotta and basil, remaining ricotta mixture and half of the remaining zucchini and eggplant. Remaining zucchini, tomatoes and eggplant need to be used as toppings.
17) After sprinkling 2 ounces mozzarella, baking must be done for 15 to 20 minutes. Make sure that the mozzarella gets melted and browned in spots.
18) After setting aside for a few minutes, it has to be topped with basil.

This cheesy zucchini-eggplant bake recipe talks about preparing a delicious dish in an uncomplicated way. This cheesy zucchini-eggplant bake recipe also advises to drizzle in a small quantity of oil p...


  • Basil leaves – 1 cup. (Divided)
  • Low moisture mozzarella (Salted) – 8 ounces. (Grated and divided)
  • Red pepper flakes (Crushed) – 3/4 teaspoon.
  • Fresh ricotta – 8 ounces.
  • Kosher salt – To taste.
  • Olive oil – 5 tablespoons. (You can keep some more)
  • Garlic cloves (Unpeeled) – 8 nos.
  • Cherry or grape tomatoes - 24 ounces.
  • Large zucchini – 2 nos. (You can use summer squash)
  • Large globe eggplant – 1 no.

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