I tried to come up a name for this yummy meal and I couldn’t quite figure it out myself. I didn’t want to just call it a veggie casserole so with the help of my friends, we did some brainstorming and came up with Stacked Veggplant Casserole! I think it’s a perfect description and this is super easy, tons of flavor and good for you too!
I started with some store bought spaghetti sauce – pouring in about half the jar, covering the bottom of my cast iron skillet – and then slicing eggplant, tomato, onions, squash and mozzarella cheese and stacking them by circling the pan.
Like so – gave them plenty of salt and pepper. Then pouring the remaining jar of spaghetti sauce over the top. Next I took some croissants and turned them into bread crumbs using the food processor – just pulse them until they become crumbs. Sprinkle these over the top, drizzle with olive oil, cover with aluminum foil and tuck it into the oven at 375 degrees for 45 minutes. Then remove the foil and bake an additional 15 minutes until the top is browned and the vegetables are roasted thru. When you remove it from the oven it will look like this –
Something about roasting vegetables that gives them the most succulent flavors. This couldn’t be easier and was a perfect meal!
My hubby loved it, my mother-in-law loved it (and she’s a pretty picky eater!) – I couldn’t have been happier with this – especially the eggplant – soooo good! And because I can never leave well enough alone….the next morning I took the leftovers and made a simple egg bake and we loved that too!
Four eggs (probably should have used six), 2 cups chopped roasted vegetables from the bake the day before, a scant 1/4 cup milk and a cup of shredded cheese – baked at 375 for about 20 minutes – that’s it!
Stacked VeggPlant Casserole
- 1 large eggplant
- 2 beefsteak tomatoes
- 1 red onion
- 2 zucchini squash
- 2 yellow squash
- 8 oz mozzarella cheese
- 1 32 oz jar spaghetti sauce - use your favorite
- 2 large or 3 small croissants
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1 tablespoon olive oil
- Preheat the oven to 375 degrees.
- Start by thickly slicing all of the vegetables eggplant, tomatoes, onion & squash - about 1/2 inch slices, set aside.
- Take your skillet or casserole pan and pour about half of the jar of spaghetti sauce into the bottom of the pan, covering it completely.
- Begin assembling the casserole starting with the largest vegetables first - layer the eggplant around the side, then tomatoes, onion and finish with the squash. If there are any extra vegetables, tuck them in the edges between the skillet & eggplant. Then slice the mozzarella cheese and tuck that in between the vegetables. Sprinkle the vegetables generously with salt & pepper. Pour the remaining spaghetti sauce over the casserole dish.
- Using a food processor - tear the croissants into a couple of pieces. Place them in the food processor and pulse until they are bread crumb consistency. Spread the bread crumbs over the top of the vegetables, sprinkle with olive oil. Cover tightly with aluminum foil and place in the oven for 45 minutes. Then remove the foil and bake an additional 15 minutes until the bread crumbs are browned.
- Remove from the oven and allow to sit about 10 minutes before serving.
As featured on Hearth & Soul Tuesday Blog Hop