Cheese Ratatouille Casserole

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Servings: 4 servings Difficulty: Advanced
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A hearty, cheesy twist on classic French ratatouille with crispy bacon and roasted vegetables.
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This Cheese Ratatouille Casserole reinvents the traditional French stew by adding a comforting layer of melted Monterey Jack cheese and crispy bacon. The dish features tender cubes of eggplant, zucchini, and onion sautéed in savory bacon fat, then baked with a rich tomato sauce infused with oregano, marjoram, and rosemary. The addition of wheat germ provides a subtle crunch and nutty flavor that complements the soft vegetables perfectly. It’s a satisfying, family-friendly meal that balances rustic charm with indulgent cheesy goodness.

Cheese Ratatouille Casserole recipe image
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Cheese Ratatouille Casserole

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 765.1

Description

This Cheese Ratatouille Casserole reinvents the traditional French stew by adding a comforting layer of melted Monterey Jack cheese and crispy bacon. The dish features tender cubes of eggplant, zucchini, and onion sautéed in savory bacon fat, then baked with a rich tomato sauce infused with oregano, marjoram, and rosemary. The addition of wheat germ provides a subtle crunch and nutty flavor that complements the soft vegetables perfectly. It's a satisfying, family-friendly meal that balances rustic charm with indulgent cheesy goodness.

Ingredients

Directions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. Peel the eggplant if desired, then cut it into 1/2-inch cubes.
  3. Slice the medium onion into wedges and slice the zucchini into rounds or half-moons.
  4. In a large skillet over medium heat, cook the diced bacon until it is almost crisp and the fat has rendered.
  5. Add the cubed eggplant, onion wedges, and sliced zucchini to the skillet with the bacon fat.
  6. Sauté the vegetables, stirring occasionally, until the eggplant and zucchini are tender, about 10 minutes.
  7. Divide the cooked vegetable and bacon mixture evenly among 4 individual casserole dishes (1 1/2 to 2 cups capacity each).
  8. Sprinkle the wheat germ evenly over the vegetables in each dish.
  9. Sprinkle half of the grated Monterey Jack cheese over the wheat germ layer.
  10. Top each casserole with the sliced tomatoes and any remaining vegetable mixture if not all used in the first layer.
  11. In a small bowl, combine the tomato sauce, water, oregano, marjoram, rosemary, and salt.
  12. Pour the seasoned tomato sauce mixture evenly over the vegetables in each casserole dish.
  13. Sprinkle the remaining Monterey Jack cheese on top of the sauce.
  14. Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  15. Let stand for 2-3 minutes before serving to allow the cheese to set slightly.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 765.1kcal
% Daily Value *
Total Fat 44.3g69%
Saturated Fat 14.4g72%
Cholesterol 46.0mg16%
Sodium 3900.7mg163%
Total Carbohydrate 47.7g16%
Dietary Fiber 9.2g37%
Sugars 11.0g
Protein 46.1g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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