Description
This Layered Cheesy Ratatouille is a vibrant and comforting vegetable bake featuring zucchini, eggplant, tomatoes, and onions, all tucked into a garlicky tomato sauce and topped with melty mozzarella. Perfect as a main or side!
Ingredients
Scale
- 2 medium zucchini, thinly sliced
- 1 medium eggplant, thinly sliced
- 4 Roma tomatoes, thinly sliced
- 1 small red onion, thinly sliced
- 1 1/2 cups tomato sauce
- 6 oz mozzarella cheese, sliced
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- Handful fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a cast iron skillet or baking dish with olive oil.
- In a bowl, mix tomato sauce with garlic, salt, and pepper. Spread into the bottom of the skillet.
- Slice zucchini, eggplant, tomatoes, and onion into thin, even rounds.
- Arrange the vegetables in a circular pattern over the sauce, alternating slices. Tuck mozzarella slices in between layers.
- Drizzle the top with olive oil and cover with foil.
- Bake for 25 minutes. Remove foil and bake an additional 15–20 minutes, until veggies are tender and cheese is golden and bubbly.
- Let rest for 10 minutes, then top with fresh basil.
- Serve warm with crusty bread or as a side dish.
Notes
- Use a mandoline for even, thin slices.
- Pre-salt eggplant slices to remove bitterness and moisture.
- For extra flavor, add a sprinkle of Parmesan before baking.
- Leftovers taste even better the next day and reheat well.
Nutrition
- Serving Size: 1/4 of dish
- Calories: 260
- Sugar: 7g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg