Yellow Squash Eggplant and Feta Casserole

Indulge in the Mediterranean-inspired comfort of this Yellow Squash Eggplant and Feta Casserole, a hearty vegetarian dish bursting with layered flavors and wholesome ingredients. Tender slices of yellow squash and eggplant are nestled in a rich, herb-infused tomato sauce, with creamy crumbled feta adding a tangy twist to every bite. A golden breadcrumb and parmesan topping brings irresistible crunch, while fresh parsley adds a bright, aromatic finish. Perfect for weeknight dinners or as a show-stopping side dish, this casserole is both nutritious and satisfying, showcasing easy prep and a bake time that allows the ingredients to meld beautifully. Whether you're feeding a crowd or meal-prepping for the week, this recipe is a delicious and versatile addition to your repertoire.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium yellow squash
• 1 large eggplant
• 3 tablespoons olive oil
• 3 cloves garlic
• 1 medium yellow onion
• 14 ounces crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 ounces feta cheese
• 0.5 cup breadcrumbs
• 0.25 cup parmesan cheese
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.

Step 2

Slice the yellow squash and eggplant into 1/4-inch rounds. Lay them out on a clean surface and sprinkle lightly with salt to draw out moisture. Let them sit for 10 minutes, then pat them dry with paper towels.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and diced onion, cooking for 3-4 minutes or until fragrant and softened.

Step 4

Stir in the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for 5 minutes to meld the flavors, then remove from heat.

Step 5

Spread a thin layer of the tomato sauce on the bottom of the prepared baking dish. Arrange a single layer of yellow squash and eggplant slices over the sauce, slightly overlapping them.

Step 6

Sprinkle 1/3 of the crumbled feta cheese over the vegetable layer, followed by another thin layer of tomato sauce. Repeat the layers (vegetables, feta, sauce) until all the ingredients are used, finishing with a layer of tomato sauce.

Step 7

In a small bowl, combine the breadcrumbs and grated parmesan cheese. Drizzle the remaining tablespoon of olive oil over the mixture, stirring to coat evenly.

Step 8

Sprinkle the breadcrumb mixture evenly over the top of the casserole. Cover the dish with aluminum foil and bake for 20 minutes.

Step 9

Remove the foil and bake for an additional 15-20 minutes, or until the topping is golden brown and the casserole is bubbling.

Step 10

Garnish with freshly chopped parsley before serving. Allow the casserole to cool slightly before serving for clean slices.

Nutrition Facts

Serving size	(1761.3g)

Amount per serving	% Daily Value*
Calories	1368.9

Total Fat 79.7g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 123.2mg	0%
Sodium 4294.0mg	0%
Total Carbohydrate 132.7g	0%
Dietary Fiber 33.0g	0%
Total Sugars 54.4g
Protein 47.5g	0%

Vitamin D 18.1IU	0%
Calcium 1090.8mg	0%
Iron 10.6mg	0%
Potassium 3541.8mg	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: 49.9%

Protein: 13.2%

Carbs: 36.9%