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**Baked Eggplant Casserole with Cheese and Vegetables: A Comforting, Flavorful Dish**
Looking for a delicious and satisfying dish that combines the rich flavors of cheese, vegetables, and eggplant in one easy-to-make casserole? **Baked Eggplant Casserole with Cheese and Vegetables** is the perfect recipe to add to your meal rotation. This hearty casserole combines tender, roasted eggplant with layers of cheese, sautéed vegetables, and a savory tomato sauce, creating a meal that’s both comforting and healthy.
Eggplant often gets overlooked, but in this casserole, it takes center stage, soaking up all the flavors of the sauce and cheese while providing a wonderfully meaty texture. Whether you’re a vegetarian or simply looking for a lighter option for dinner, this baked eggplant casserole is a filling and flavorful dish that will satisfy your taste buds.
### Why You’ll Love This Baked Eggplant Casserole:
– **Layered with Flavor:** The combination of eggplant, sautéed vegetables, and melted cheese creates a dish that’s full of rich, savory flavors.
– **Vegetarian-Friendly:** This casserole is meatless but still hearty and filling, making it perfect for vegetarian meals or as a side dish to your main course.
– **Simple Ingredients:** Made with fresh vegetables, cheese, and eggplant, this casserole is easy to prepare and doesn’t require a lot of complex ingredients.
– **Versatile:** You can customize the vegetables and cheese to suit your taste or use whatever you have on hand.
– **Comfort Food:** It’s the perfect comfort food for cooler months, combining tender roasted eggplant and melty cheese with savory tomato sauce.
### Ingredients:
– 2 medium eggplants (sliced into ½-inch rounds)
– 2 tablespoons olive oil (for roasting)
– Salt and pepper to taste
– 1 medium onion (chopped)
– 1 bell pepper (chopped)
– 2 cloves garlic (minced)
– 1 zucchini (sliced)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon red pepper flakes (optional)
– 1 cup ricotta cheese
– 1 ½ cups shredded mozzarella cheese (divided)
– ½ cup grated Parmesan cheese
– Fresh basil or parsley for garnish (optional)
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