Name: Cheesy Ratatouille
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1/2 cup tomato sauce; 14 oz. fresh mozzarella cheese; 1 medium eggplant; 2 zucchini; 1 lb. roma tomatoes; 1 Tbsp. olive oil; 2 tsp. dried basil; 2 tsp. dried oregano; 1 tsp. dried rosemary (crushed); 1 tsp. dried thyme; 1 tsp. dried marjoram; 1/2 tsp. garlic powder; 5 tsp. dried parsley; Salt (to taste); Pepper (to taste)

This cheesy twist on a classic ratatouille recipe feels like a slow stroll through a European market—sun-warmed tomatoes, tender zucchini, silky eggplant, all tucked under a blanket of melted mozzarella. It’s simple, rustic and deeply comforting, the kind of dish that invites you to linger at the table and savor every herb-kissed bite.

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Cheesy Ratatouille

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 4

Calories 447 kcal

Author Kyra Williams

Ingredients

1/2 cup tomato sauce
14 oz. fresh mozzarella cheese
1 medium eggplant
2 zucchini
1 lb. roma tomatoes
1 Tbsp. olive oil
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. dried rosemary crushed
1 tsp. dried thyme
1 tsp. dried marjoram
1/2 tsp. garlic powder
5 tsp. dried parsley
Salt to taste
Pepper to taste

Instructions

Preheat oven to 375 degrees F.
Slice all vegetables into similar sizes. The rounds should be about ¼-inch thick. Eggplant will likely need to be quartered to match size of zucchini rounds.
In small dish, mix together all spices.
In bowl, toss eggplant, zucchini and roma tomatoes with olive oil and seasoning blend.
In 8x8-inch baking dish or rough equivalent, spoon tomato sauce onto bottom and build by layering each vegetable slice evenly.
Cover dish with foil and bake 35 minutes.
Remove dish from oven, remove foil and add thin slices of cheese over top, covering veggies; bake uncovered about 10 minutes until cheese is melted and slightly golden.
Let rest 5-10 minutes so cheese thickens prior to removal from dish. Garnish with basil or parsley before serving.