At first glance, this recipe can look like a lot of effort—but it’s really as simple as stacking veggies. This hearty and classic recipe is perfect for a comforting family meal.
Equipment
- Large saucepan
- 9” x 9” baking dish
Sauce:
- 4 Tbsp olive oil
- 2 Tbsp butter
- 1 onion, diced
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
Filling:
- 3/4 lb Little Fingerlings™, sliced into 1/4-inch thick pieces
- 1/2 Japanese eggplant, sliced into 1/4-inch thick pieces
- 1 zucchini, sliced into 1/4-inch thick pieces (if large, cut into half-moons and only use half)
- 1 roma tomato, sliced in half lengthwise, then in 1/4-inch thick slices
- 3 bocconcini, sliced into 1/4-inch thick pieces
- 1/4 tsp salt
- 1/4 tsp pepper
Garnish:
- 4 basil leaves, chopped
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Instructions
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Step 1
Preheat oven to 400 °F.
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Make the Sauce:
In a large sauce pot over medium heat, add olive oil and butter. Add onions and garlic, cooking until they become translucent (approximately three minutes). Add tomatoes and simmer until the rest of your vegetables are prepared and sliced.
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Assemble the Dish:
In a 9” x 9” baking dish, evenly distribute one cup of prepared tomato sauce. Line vegetables standing on their side in this order: potato, tomato, potato, eggplant, potato, zucchini, potato, cheese. Repeat until the baking dish is filled.
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Step 4
Sprinkle a pinch of salt and pepper over all the vegetables. Cover with foil and bake for 20 minutes, remove foil, and bake for an additional 5 to 10 minutes.
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Step 5
Garnish with chopped basil and enjoy.
