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Eggplant & Zucchini Casserole

Serve this Eggplant and Zucchini Casserole with Peter Vella Chablis.

Ingredients (serves )

1Eggplant, peeled and cut into 1/4-inch thick rounds
2Zucchini, cut into 1/4' thick rounds
Olive oil, for brushing onto cookie sheet and vegetables
2Large tomatoes cut into 1/4" rounds
1 cupFontina cheese, grated
1 cupMozzarella cheese, grated
1/2 cupParmesan cheese, grated
1 lb.Ham, thinly sliced
Salt and pepper to taste


  • Preheat oven to 375 degrees. Brush a large cookie sheet with olive oil.
  • Place a single layer each (side by side, not atop each other) of eggplant and zucchini slices on the cookie sheet.
  • Brush olive oil generously on top of the slices.
  • Sprinkle slices with salt and pepper, then bake for 20 minutes.
  • Remove from the oven and let cool.
  • Repeat the process until all the vegetables are cooked.
  • In a medium sized bowl, mix together the cheeses. Set aside half of the cheese mixture.
  • In a two-quart casserole dish, create a layer with one third of the zucchini, eggplant, tomato, ham, and cheese mixture.
  • Layer two more times then top with remaining cheese.
  • Cover with foil and bake for 30 minutes at 375 degrees, then serve and enjoy.

This casserole recipe pairs perfectly with our Chablis, which has a clean, refreshing taste that is accented by soft floral notes and a smooth finish.

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