Cheese Ratatouille Casserole
Submitted by coolgirl
Layered eggplant, zucchini, and tomato casserole with crispy bacon, Monterey Jack cheese, and Provençal herbs. Individual ratatouille bakes ready in 45 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minRatatouille gets the American casserole treatment here, and honestly, it works beautifully.
Eggplant, zucchini, and onion get sautéed with diced bacon until tender, then layered in individual baking dishes with sliced Roma tomatoes, Monterey Jack cheese, and a sprinkling of wheat germ for a nutty crunch.
A seasoned tomato sauce with oregano, marjoram, and rosemary ties every layer together with that classic Provençal warmth.
Individual portions make this feel special enough for company, but it’s casual enough for any weeknight.
Chef Tips
- Salt the eggplant slices and let them sit 15 minutes before cooking to draw out bitterness and excess moisture
- Fry the bacon first and use the rendered fat to sauté the vegetables for extra savory depth
- Don’t skimp on the wheat germ layer since it adds both nutrition and a toasty crunch between the cheesy layers
Variations
- Skip the bacon and use olive oil for a vegetarian version
- Add sliced bell peppers or yellow squash for a more colorful veggie spread
- Swap Monterey Jack for Gruyère or a smoked Gouda for a richer, more complex melt
Ingredients
Directions
Fry the bacon in a large skillet, until almost crisp.
Add the eggplant, onion and zucchini.
Sauté until the eggplant is tender, about 10 minutes.
Place half the vegetables in 4 individual casseroles (1½ to 2 cups capacity) and spoon the wheat germ on top of the vegetables.
Sprinkle with half of the cheese.
Top with the tomatoes and remaining vegetables.
Combine the tomato sauce, water and seasonings then pour the mixture over the vegetables.
Sprinkle with the remaining cheese.
Bake, uncovered, at 375℉ (190℃). for 20 minutes or until hot.
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