Eggplant Aubergine Squash Casserole

Experience the vibrant flavors of Mediterranean-inspired comfort food with this Eggplant Aubergine Squash Casserole, a hearty and wholesome dish that’s perfect for any occasion. Packed with layers of tender eggplant, zucchini, and yellow squash, this casserole is infused with a robust tomato-garlic sauce seasoned with Italian herbs for a rich, savory base. Topped with a golden crust of melty mozzarella, nutty Parmesan, and crispy breadcrumbs, it’s a textural delight in every bite. Easy to prepare in under an hour, this vegetarian recipe makes a stunning side or a satisfying main course. Perfect for weeknight dinners or holiday gatherings, it’s finished with a sprinkle of fresh basil for a burst of freshness. Whether you’re looking for a healthy vegetable casserole or a comforting dish to share, this recipe brings flavorful simplicity to your table.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 large Eggplant (aubergine)
• 1 medium Zucchini
• 1 medium Yellow squash
• 3 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 14 oz Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Mozzarella cheese
• 0.5 cup Parmesan cheese
• 0.5 cup Breadcrumbs
• 2 tablespoons Fresh basil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplant, zucchini, and yellow squash into 1/4-inch rounds and set aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion (diced) and garlic (minced) and sauté until translucent, about 5 minutes.

Step 4

Stir in the canned diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Let simmer for 10 minutes, stirring occasionally.

Step 5

Lightly grease a 9x13-inch baking dish with the remaining 1 tablespoon of olive oil. Spread a thin layer of the tomato mixture on the bottom of the dish.

Step 6

Layer the eggplant, zucchini, and yellow squash slices in the dish, alternating to create a pattern. Spoon a portion of the tomato mixture over each layer. Repeat until all vegetables and sauce are used.

Step 7

Sprinkle the mozzarella cheese evenly over the top, followed by the Parmesan cheese.

Step 8

In a small bowl, toss the breadcrumbs with a drizzle of olive oil, then sprinkle them over the casserole.

Step 9

Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the top is golden brown.

Step 10

Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped basil before serving.

Nutrition Facts

Serving size	(1756.2g)

Amount per serving	% Daily Value*
Calories	1631.4

Total Fat 96.8g	0%
Saturated Fat 32.6g	0%
Polyunsaturated Fat 8.6g
Cholesterol 125.9mg	0%
Sodium 6738.1mg	0%
Total Carbohydrate 138.1g	0%
Dietary Fiber 32.2g	0%
Total Sugars 65.6g
Protein 67.0g	0%

Vitamin D 18.1IU	0%
Calcium 1578.9mg	0%
Iron 10.5mg	0%
Potassium 3568.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 15.8%

Carbs: 32.7%