YIELDS: 6 Servings PREP TIME: 20 mins COOK TIME: 1 hr 15 mins TOTAL TIME: 1 hr 35  mins

This irresistible Vegetable Casserole is a great way to showcase fresh, summer veggies! Eggplant, zucchini or squash, and potatoes are baked to perfection in a creamy tomato sauce and topped with Gruyère cheese and fresh thyme. 

4 cups cubed eggplant (about 1 large eggplant)
2 cups sliced zucchini and/or yellow squash (about 2 squash)
2 tbsp olive oil 
4 cloves garlic, minced 
2 tsp chopped fresh rosemary 
2 tsp chopped fresh thyme, plus extra for serving 
1 (14 oz) can crushed tomatoes 
1 ¼ cup grated Gruyère cheese, divided 
Freshly ground black pepper 
⅓ cup heavy cream 
3 medium Yukon Gold potatoes, thinly sliced 

Cutting board
Baking sheets 
Mixing bowls 
Large skillet 
Baking dish 
Aluminum foil 


  1. Preheat oven to 350°F. Line two baking sheets with paper towels. In a large bowl, toss the cubed eggplant with 2 tsp salt, then arrange on one of the baking sheets. Wipe out the bowl and repeat with the sliced zucchini/squash and another 2 tsp salt. Let the eggplant and squash release their liquid onto the paper towels for about 30 minutes. 
  2. Heat the oil in a large skillet over medium heat until shimmering. Sauté the garlic, rosemary and thyme, stirring occasionally, for about 1 minute, until fragrant. Add the crushed tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until the tomatoes are reduced and slightly thickened, about 10-12 minutes. 
  3. Transfer the eggplant and squash to the skillet and toss to coat. Sprinkle with ½ cup of the Gruyère and stir until melted. Season to taste with salt and pepper then pour the tomato mixture into a medium baking dish. 
  4. In a medium bowl, season the heavy cream with a pinch of salt and freshly ground pepper. Layer the potato slices over the tomato mixture, then pour the cream over the potatoes. 
  5. Cover with foil and bake for 30 minutes. After 30 minutes, uncover and top with the remaining ¾ cup Gruyère. Continue baking until the cheese is golden brown and potatoes are tender, 30-40 minutes. 
  6. Garnish with a sprinkle of fresh thyme, serve, and enjoy!