Grilled Eggplant and Squash Casserole

I have a bit of a confession to make – I don’t really like the summer.  I would love to live in a place where spring lasts until July and then turns instantly into fall. I’m just not a big fan of hot and sticky weather…  I’m more of a jeans and sweater girl.

That said, the one thing that I do love about summer is the fresh produce. That’s what holds me over until the cool, crisp fall air arrives.  This summer has been especially good since I have been getting veggies from both the garden and the CSA.  This particular dish was made with an eggplant from the CSA and a giant yellow squash from the garden.

I often make my own marinara sauce – from both fresh and canned tomatoes, depending on what I have on hand. However, I didn’t have a whole lot of energy the night that I made this dish, so I used a jarred organic marinara sauce. This dish would be especially delicious with homemade sauce, though… I plan on making it again when I have some more energy and time to make my own sauce!

Grilled Eggplant and Squash Casserole

  • 1 Asian eggplant, sliced
  • 1 large yellow squash, sliced
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 28 ounces marinara sauce
  • 8 ounces part-skim mozzarella cheese, shredded
  • Freshly grated Parmesan cheese
  • Basil leaves (I used leaves from my mini basil bush… if using regular basil, chop or tear the leaves)

Preheat the grill to medium and the oven to 375°F.  Spray a baking dish with cooking spray and set aside.

Meanwhile, slice drizzle the eggplant and squash slices with olive oil and season with salt and pepper.  Grill the slices for a few minutes on each side, until tender.

Spread a layer of sauce in the bottom of the baking dish.  Add a layer of the grilled eggplant and squash. Top with additional sauce and shredded mozzarella cheese.

Continue to repeat layers until all of the eggplant and squash is used.  Top the final layer of squash and eggplant with sauce and cheese.

Bake in the oven for 25-30 minutes until bubbly and golden. Top with Parmesan cheese and fresh basil.  Serve immediately with garlic bread.

14 Responses to Grilled Eggplant and Squash Casserole

  1. I’m more of a fall/winter kind of person. The only reason I like summer is for the produce, too.

    I don’t think I need to tell you how I love eggplants. Looks delicious.

  2. You can’t go wrong when you’re topping anything with marinara and mozzarella. Great way to incorporate more veggies into the diet. Looks delish!

  3. I’m a cold-weather person too and fall is my favorite time of the year. I am so ready for summer to end. This looks absolutely delicious – perfect comfort food! Good for snuggling up to on a cool night.

  4. everything about that casserole looks so appetizing, I’m not exactly ready for summer to end yet but I would not mind having some crisp, cooler weather!

  5. You should move San Francisco! It’s never hot, and you get amazing produce all-year round. I was so tired of the weather in NY – too hot in summer, too cold in winter.

  6. Is it possible that your photos get better by the day? Because they seriously do. That needs to be in a MAGAZINE. Saveur, I’m calling them!

  7. This is a beautiful egg plant & squash meal! The more cheese, the better :D! I live in a perpetually tropical place, and I can understand your dislike for summer.