🥄 Instructions:
1️⃣ Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- Spread the eggplants, zucchini, bell peppers, and onion on a baking sheet.
- Drizzle with olive oil, salt, black pepper, oregano, and paprika.
- Roast for 20-25 minutes until tender and slightly caramelized.
2️⃣ Prepare the Sauce
- In a pan, heat 1 tbsp olive oil and sauté garlic for 1 minute.
- Add tomato sauce and heavy cream, stirring well.
- Simmer for 5 minutes and remove from heat.
3️⃣ Assemble the Casserole
- In a greased baking dish, layer half of the roasted vegetables.
- Pour half of the tomato-cream sauce over them.
- Sprinkle half of the mozzarella cheese.
- Repeat another layer of vegetables, sauce, and cheese.
- Finish with grated Parmesan cheese on top.
4️⃣ Bake to Perfection
- Reduce oven temperature to 375°F (190°C).
- Bake for 20-25 minutes until bubbly and golden brown.
- Let cool for 5 minutes before serving.
💡 Tips & Variations:
✔ Add protein: Mix in shredded chicken, ground beef, or chickpeas.
✔ Extra crunch: Sprinkle breadcrumbs on top before baking.
✔ Herb boost: Add fresh basil or parsley for extra flavor.
✔ Spicy kick: Mix in red pepper flakes for some heat!
🔥 Ready in under 1 hour, this dish is pure comfort food! 🔥
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