Author Notes
This recipe was developed to utilize the beautiful oriental eggplant and squash from my CSA. It can be made with homemade marinara sauce or your favorite bottled sauce. I recommend serving it with garlic bread. —JenSchall
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Ingredients
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1
oriental eggplant, sliced
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1
large yellow squash, sliced
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Extra virgin olive oil
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Kosher salt
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Freshly ground black pepper
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28 ounces
marinara sauce
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8 ounces
part-skim mozzarella cheese, shredded
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Freshly grated Parmesan cheese
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1 handful
fresh basil leaves, chopped
Directions
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Preheat the grill to medium heat and the oven to 375°F. Spray a baking dish with cooking spray and set aside.
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Meanwhile, slice drizzle the eggplant and squash slices with olive oil and season with salt and pepper. Grill the slices for a few minutes on each side, until tender.
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Spread a layer of sauce in the bottom of the baking dish. Add a layer of the grilled eggplant and squash. Top with additional sauce and shredded mozzarella cheese.
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Continue to repeat layers until all of the eggplant and squash is used. Top the final layer of squash and eggplant with sauce and cheese.
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Bake in the oven for 25-30 minutes until bubbly and golden. Top with Parmesan cheese and fresh basil. Serve immediately.
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