I started off with a basic ratatouille recipe and it evolved over the weeks so that became tastier and easier to make. This recipe includes ricotta cheese, you can add other cheeses as well such as parmesan and feta.
- 2 tablespoons olive oil
- 1 tbsp garlic, minced
- 2 teaspoons dried parsley
- 1/2 eggplant, cut into slices and quartered
- 1 cup shaved Parmesan cheese
- 1 zucchini, sliced
- 5 slices red onion
- 1 cups sliced fresh mushrooms
- 1/2 cup marinara sauce
- 1/2 cup whole milk ricotta
- Sprinkle of thyme
Preheat oven to 350 degrees F. Coat bottom of 8×8 casserole dish with marinara sauce (pick a pasta or marinara sauce you like, mushrooms, basil, or sausage and cheese for example). Slice vegetables and place them on the tomato base either is rows or on top of each other. I usually do eggplant first, then ricotta, then mushroom and zucchini slices. Top with onion, parmesan, thyme, salt, and pepper. Drizzle olive oil on top. Cover with foil. Bake for 45 minutes. It should come out bubbling and hot.
Some other vegetables that are good in this is sliced sweet potato (so good) and carrots. I’ve tried other squashes and they didn’t quite work but I recommend trying some of your other favorite veggies in this. Great way to pre-prep veggies, cut up in quarters or 9ths and put in foil for future meals.