Eggplant, Zucchini & Tomato Ratatouille

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Servings

4

Prep Time

30 minutes

Cook Time

45 minutes

A summer bounty extraordinaire! This ratatouille is sure to impress - a combination tart and lasagna -is the perfect blend for many palates. It's a gluten free, vegetarian fare that doesn't skimp on comfort or presentation. You can serve with a basil pesto or grated cheese.

Ingredients

  • 1 cup tomato sauce
  • 1 cups mozzarella cheese, shredded
  • 2 medium eggplant, (sliced 1/4" thin circles )
  • 3 green zucchinis, (sliced 1/4" thin circles)
  • 2 lb fresh tomatoes, (sliced 1/4" thin circles)
  • 1/8 cup grated romano cheese
  • 1 tbsp Salute Santé! Original Grapeseed Oil
  • 1 tbsp Salute Santé! Basil or Roasted Garlic Grapeseed Oil

Directions

  1. Preheat oven to 425º F.
  2. Cover a large round baking dish with a thin layer of Salute Santé! Grapeseed Oil.
  3. Add 2 Tbsp of sauce to the baking dish and spread over the bottom.
  4. Alternate the sliced eggplant, zucchini and tomatoes in circular spiral around baking dish.
  5. Sprinkle with some of the mozzarella cheese.
  6. Cover with more sauce.
  7. Repeat the process for a second layer of veggies if dish height allows.
  8. Cover with remaining sauce and grated cheese. Sprinkle basil or roasted garlic grapeseed oil over top.
  9. Bake for 45 minutes.
  10. Remove from the oven and let stand for about 15 minutes.
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