Baked Italian-Style Ratatouille with Fresh Basil and Mozzarella

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Layered slices of zucchini, eggplant, and tomato baked with fresh basil and melted mozzarella for a colorful Italian vegetable dish. This French-inspired vegetarian recipe, ready in about 55 minutes, pairs zucchini, eggplant, ripe tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 French cuisine 280 cal/serving

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Ingredients

1 large, sliced into 1/4-inch rounds zucchini
1 medium, sliced into 1/4-inch rounds eggplant
3 medium, sliced into 1/4-inch rounds ripe tomatoes
4 tbsp olive oil
2 cloves minced garlic
1/4 cup, chopped fresh basil leaves
8 oz, sliced mozzarella cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano

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Instructions

Step 1: Preheat oven to 375°F. In a small bowl, combine 4 tbsp olive oil with 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano.
Step 2: Lightly brush a 9x13-inch baking dish with 1 tbsp of the garlic olive oil mixture.
Step 3: Arrange alternating slices of 1 large zucchini, 1 medium eggplant, and 3 medium tomatoes in overlapping rows in the dish.
Step 4: Drizzle remaining garlic olive oil evenly over the layered vegetables.
Step 5: Top with 8 oz sliced mozzarella cheese evenly distributed.
Step 6: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Step 7: Garnish with 1/4 cup chopped fresh basil before serving warm as a side or vegetarian main.