Eggplant and Zucchini Bake

Eggplant and Zucchini Bake


175 people made this

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

Linda S. Gibson

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

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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