Eggplant Bake

You can use stale bread to line this casserole, or leftover spaghetti! If you are going the low-carb route, just omit the bread or spaghetti.


  • 6 tablespoons extra virgin olive oil (EVOO), divided
  • 8 slices day-old Italian bread
  • 1 large eggplant
  • 4 beefsteak tomatoes or 8 plum tomatoes
  • 2 medium zucchini
  • 1/2 cup basil, torn
  • 1/2 cup grated Parmigiano Reggiano cheese
  • Salt and pepper


Pre-heat the oven to 400°F.  

Fully grease a baking dish, using the first 2 tablespoons of EVOO. Line the baking dish with the eight slices of bread. Drizzle another 2 tablespoons of the EVOO over the bread.

Slice the eggplant into 1/4-1/2-inch thick slices. Slice the tomatoes and zucchini the same thickness. Line the eggplant over the bread. Next, layer the tomatoes and zucchini. Sprinkle the torn basil over the veggies and drizzle the rest of the EVOO over everything. Sprinkle the cheese over the veggies, followed by the salt and pepper.

Bake, uncovered, for an hour and serve hot by slicing into squares.

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