Eggplant, Zucchini and Spinach Casserole

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I was looking for something to do with the first eggplant out of our garden, and one of the many (bumper crop) zucchini’s we’ve been able to harvest this year. 

Eggplant, Zucchini and Spinach Casserole Recipe

I was also looking for comfort and looking for taste.  Waistline and hips be damned!  I’ll get back to “them” on another post. I have a feeling they’re not going anywhere anyway. 🙂

Luscious and luxurious bechamel sauce is ladled liberally between layers of lovely loads of garden loot.  Ha, I couldn’t seem to stop myself…It’s been a looooong week 🙂


1 medium size eggplant, sliced in 1/4″ slices
1 medium to large zucchini, sliced in 1/4″ slices
1 box frozen spinach, thawed and squeezed dry
salt and pepper
1/2 cup freshly grated Parmesan cheese, divided
1 teaspoon dried basil

Bechamel Sauce

6 tablespoons butter
6 tablespoons all purpose flour
3/4 cup heavy cream
2-1/4 cups milk
salt and pepper
fresh grated nutmeg
1-1/2 teaspoons garlic powder

-In a sauce pan over medium heat, melt the butter.
-Add the flour to the butter and whisk to combine.
-Cook over medium heat for 1 minute.
-Add the cream, milk, salt, pepper and nutmeg
-Continue to heat until the mixture thickens to your desired consistency (you may need to add some additional milk if you feel the sauce is too thick).

-Preheat your oven to 350 degrees
-Prepare your casserole dish by spraying with olive oil spray
-Spoon a liberal amount of sauce into the bottom of your casserole dish.
-Layer the eggplant and zucchini in your prepared casserole dish.
-Sprinkle with salt and pepper.
-Spoon some sauce liberally over the eggplant and zucchini layer.
-Add the drained spinach and 1/4 cup of the Parmesan cheese.

-Add an additional layer of the eggplant and zucchini slices.
-Sprinkle with salt and pepper.
-Complete the assembly by liberally adding an additional layer of bechamel sauce.
-Top with the remaining Parmesan cheese.
-Sprinkle the top with the dried basil.
-Place your casserole dish on a sheet tray lined with parchment paper and bake it in the oven for 1 hour or until it is a lovely golden brown.

I served this as a meatless main course with some crunchy garlic bread as an accompaniment, and to help sop up some of that deliciously creamy sauce. Is that so wrong???

                      Eggplant, Zucchini and Spinach Casserole Recipe

Going forward, when I make this again (and you can bet I will), I have a few variations I think would make a lovely addition.  You might want to think about adding a layer or two of caramelized onions…or maybe a layer or two of roasted red peppers…or what about some canned, drained artichokes for a little bite?  The possibilities are as endless as your imagination. 

Have fun with this recipe and take comfort in the fact that your eating your vegetables! Tomorrow you can go back to eating them a bit more healthy.  Today though, I give you a garden variety comforting hug.

Until we eat again,


  1. This looks sooo good and I cannot wait to make this during the winter time!! Thanks for sharing this great idea!

  2. What a wonderful original recipe Renee. So glad that you had a bumper crop this year.

  3. Wow. This looks and sounds fantastic! Love the cheese!

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