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Cheesy Eggplant & Squash Bake

Layers of tender eggplant and squash are nestled with a creamy ricotta filling, rich marinara, and a golden breadcrumb-Parmesan topping. It’s a lighter take on comfort food — cozy and cheesy, with all the flavor of a lasagna but made with fresh garden vegetables.
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Prep Time 30 minutes
Cook Time 45 minutes

Ingredients
  

Vegetables

  • 1  large eggplant, sliced into ½-inch rounds
  • 1-2 yellow squash (or zucchini), sliced into ½-inch rounds
  • Kosher salt

Sauce

Cheese Filling

  • 15 oz  whole milk ricotta
  • 1 large egg
  • 8 oz shredded mozzarella
  • 1/2 cup grated Parmesan
  • 2-3 tbsp almond flour (adds body and helps absorb extra moisture)
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tsp  Italian seasoning

Topping

  • 1 cup  breadcrumbs
  • 1/2 cup grated Parmesan
  • 1 tsp Italian seasoning
  • 1-2 tbsp  olive oil or melted butter

Instructions
 

  • Prepare the vegetables.
    Slice the eggplant and squash into ½-inch rounds. Place the eggplant slices on a wire rack set over a baking sheet. Sprinkle lightly with kosher salt and let stand 15–20 minutes to draw out moisture and reduce bitterness. Pat dry thoroughly with a clean flour sack towel.
    Make the cheese filling.
    In a medium bowl, combine the ricotta, egg (if using), mozzarella, ½ cup Parmesan, almond flour, kosher salt, black pepper, and Italian seasoning. Stir until smooth and well blended.
    Assemble the bake.
    Lightly oil a 9×9-inch or other small, tall-sided baking dish. Spread about ½ cup marinara over the bottom. Add a single layer of eggplant and squash. Spread half the cheese filling over the vegetables, then spoon about 1 cup marinara on top. Repeat with the remaining vegetables, cheese filling, and 1 cup marinara. Finish with the last cup of marinara spread evenly over the top.
    Add the topping.
    In a small bowl, mix the breadcrumbs, ½ cup Parmesan, Italian seasoning, and olive oil or melted butter until evenly moistened. Sprinkle over the casserole.
    Bake.
    Bake uncovered at 375°F for 40–50 minutes, until the sauce is bubbling and the topping is golden brown.
    Rest and serve.
    Let it rest for 10 minutes before cutting. This helps the layers set and makes serving easier.
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