Mediterranean Vegetable Gratin

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A layered, creamy vegetable dish with a depth of flavor that reflects serious culinary craftsmanship. This mediterranean-inspired vegetarian ready in about 75 minutes pairs eggplant, zucchini, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, 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.

Ingredients

• 2 medium, sliced eggplant
• 2 medium, sliced zucchini
• 4 medium, diced tomatoes
• 1 cup ricotta cheese
• 1/2 cup, grated parmesan cheese
• 2 cloves, minced garlic
• 3 tbsp olive oil
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large skillet, heat 2 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 2 sliced eggplant and 2 sliced zucchini, cooking for 5 minutes until tender.
2. Step 2: In a mixing bowl, combine 1 cup ricotta, 1/2 cup grated parmesan, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir until well mixed.
3. Step 3: Layer the cooked vegetables in a 9x13-inch baking dish. Spread the ricotta mixture over the top, then scatter 4 diced tomatoes on the surface.
4. Step 4: Drizzle remaining 1 tbsp olive oil over the dish. Bake for 25-30 minutes until the top is golden and bubbly. Let cool slightly before serving.