Summer Harvest Casserole

A favorite go-to here on Pine. A great way to incorporate some of those veggies that have been sitting on your counter and it is so divine.

Summer harvest casserole, fresh from the oven

Summer harvest casserole, fresh from the oven.


Summer harvest casserole, fresh from the oven
Summer Harvest Casserole
Print Recipe
Adapted from Long Way on a Little.
Servings Prep Time
8 people 45 minutes
Cook Time
1 hour
Servings Prep Time
8 people 45 minutes
Cook Time
1 hour
Summer harvest casserole, fresh from the oven
Summer Harvest Casserole
Print Recipe
Adapted from Long Way on a Little.
Servings Prep Time
8 people 45 minutes
Cook Time
1 hour
Servings Prep Time
8 people 45 minutes
Cook Time
1 hour
Ingredients
Eggplant Layer
Sauce Layer
Ricotta Blend
Cheese Toppings
Servings: people
Instructions
  1. Brush both sides of eggplant rounds with olive oil. Broil on baking sheet for two minutes on each side.
  2. Sauté the onion, carrots, and garlic in the butter till the onions are clear. Add meat and cook till it is lightly browned, stirring to break up clumps.
    Summer harvest casserole
  3. Add the tomatoes and spices. Cover and simmer on low heat for 10 minutes. Remove the lid and simmer for about 30 minutes till the sauce thickens.
  4. Preheat oven to 350°. Evenly spoon sauce on the bottom of a casserole baking dish and layer half of the eggplant rounds on top.
    The eggplant layer goes down.
  5. Combine the ricotta, egg, and chives and spread over the eggplant. Layer the remaining eggplant, goat cheese, and meat sauce. Top with a sprinkling of Parmesan cheese.
  6. Cover and bake for 30 minutes. Uncover and bake for about 10 minutes till the cheese begins to brown.
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