Eggplant and Zucchini Bake

    Eggplant and Zucchini Bake

    (180)
    7saves
    1hour15min


    175 people made this

    A layered veggie bake made with cheese and stuffing mix. You could substitute breadcrumbs for the stuffing mix.

    Ingredients
    Serves: 5 

    • 2 cups (500ml) water
    • 80g butter
    • 230g stuffing mix
    • 1 large eggplant, diced
    • 2 large zucchinis, diced
    • 1 onion, chopped
    • 1 tomato, chopped
    • 1 teaspoon dried thyme
    • 2 cups (230g) grated cheddar cheese
    • salt to taste
    • ground black pepper to taste

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. In a microwave-safe bowl with a lid, mix water and butter (cut into pieces). Stir in stuffing mix and cover with lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.
    2. Place eggplant, zucchini, tomato and onion into a large frypan. Season with thyme, salt and pepper. Cook and stir over medium-low heat for 15 to 20 minutes. Remove from heat.
    3. Preheat oven to 180 degrees C. Grease a 2L casserole dish.
    4. Layer vegetables, cheese and stuffing in the dish until all ingredients have been used, ending with a cheese layer.
    5. Bake for 30 to 40 minutes.
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    Reviews and Ratings
    Global Ratings:
    (180)

    Reviews in English (180)

    by
    128

    This was tasty. My husband loved it! I did not use stuffing mix because I wanted a lighter version. Instead, I sprinkled Italian bread crumbs over each layer. Yum!  -  17 May 2004  (Review from Allrecipes USA and Canada)

    by
    66

    You know what I love about AllRecipes.com? With all the variations that others come up with to tweak a recipe, it really gives you ideas of how to make it your own. And that's what I did with this one. I liked the basic idea and just switched it up some, from others' reviews. I used Italian seasoned Panko instead of the dressing mix. I used parmesan & romano cheeses instead of Colby. I used Italian seasoning instead of just thyme. I did not precook the vegies. Here's how it all went down: "pammed" a 13 x 19 pan; layer of raw diced vegies, then layer of Panko, layer of cheeses; another layer of each, topped with a jar of pasta sauce. Covered with foil, baked at 400 degrees for 30 minutes. Removed foil, added more cheese, returned to oven for about 10 minutes, til cheese was melted and starting to brown. This is one of the best dishes I have ever made! Thanks to all, for your wonderful ideas!!  -  26 Apr 2011  (Review from Allrecipes USA and Canada)

    by
    55

    I am a vegetarian and LOVED this dish. I had guests for dinner--who aren't vegetarians =:O)--and even their college-aged kids loved it. I recommend peeling the eggplant--the peel tastes bitter to me.  -  12 Dec 2002  (Review from Allrecipes USA and Canada)

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