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. ItâÂÂs a satisfying, family-friendly meal that balances rustic charm with indulgent cheesy goodness. Ideal for weeknight dinners when you want something warm and flavorful without spending hours in the kitchen, this casserole comes together easily with pantry staples. Serve it hot with a simple green salad or crusty bread to soak up the delicious juices.
Cheese Ratatouille Casserole
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
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Preheat your oven to 375 degrees F (190 degrees C).
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Peel the eggplant if desired, then cut it into 1/2-inch cubes.
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Slice the medium onion into wedges and slice the zucchini into rounds or half-moons.
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In a large skillet over medium heat, cook the diced bacon until it is almost crisp and the fat has rendered.
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Add the cubed eggplant, onion wedges, and sliced zucchini to the skillet with the bacon fat.
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Divide the cooked vegetable and bacon mixture evenly among 4 individual casserole dishes (1 1/2 to 2 cups capacity each).
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Sprinkle the wheat germ evenly over the vegetables in each dish.
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Sprinkle half of the grated Monterey Jack cheese over the wheat germ layer.
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Top each casserole with the sliced tomatoes and any remaining vegetable mixture if not all used in the first layer.
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In a small bowl, combine the tomato sauce, water, oregano, marjoram, rosemary, and salt.
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Pour the seasoned tomato sauce mixture evenly over the vegetables in each casserole dish.
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Sprinkle the remaining Monterey Jack cheese on top of the sauce.
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Bake uncovered in the preheated oven for 20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
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Let stand for 2-3 minutes before serving to allow the cheese to set slightly.
Nutrition Facts
Servings 4
- 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.
