Zucchini & Eggplant Layered Gratin

Forget the overpriced boxed chocolates and candlelight dinners that drain your wallet faster than Cupid’s arrow can pierce a heart. This Valentine’s Day, say “amore” to your loved ones with a dish that’s bursting with cheesy goodness, budget-friendly bliss, and enough love to fill a Hallmark aisle: Zucchini and Eggplant Layered Gratin! Imagine tender zucchini and eggplant layers, embraced by a melty mozzarella blanket and infused with the richness of tomato magic. Sounds like a dreamy date night, right? Well, get ready to make it a reality – these layers are easier than mastering TikTok dances and way more satisfying than a stale conversation over lukewarm pasta at a crowded trattoria.

Ingredients:

• 2 large zucchinis, thinly sliced
• 1 large eggplant, thinly sliced
• 1 pound ground beef (or your favorite protein – turkey, sausage, or lentils for the plant-powered peeps!)
• 1 medium onion, diced (because tears are for movies, not meatballs)
• 2 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• 1 (28-ounce) can crushed tomatoes
• 1 (6-ounce) can tomato paste (the secret ingredient for concentrated yum)
• 1 teaspoon dried oregano (because Italian vibes are mandatory)
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional, if you like a little kick)
• 15 ounces ricotta cheese (creamy goodness awaits!)
• 1 large egg (the binder that keeps it all together)
• 1/2 cup grated Parmesan cheese (because every cheese party needs Parmesan)
• 1 cup shredded mozzarella cheese (the melty maestro)
• Fresh basil leaves, for garnish (because presentation matters, even if your kitchen looks like a flour bomb went off)

Let’s Get Layering:

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6-8

Instructions:

1. Preheat your oven to 375°F (190°C) – let the preheating commence while you gather your ingredients like a gratin-creating champion.
2. Heat some olive oil in a pan over medium heat. Toss in that diced onion and sauté until it’s translucent, like a shy ghost on a romantic mission.
3. Add the garlic and cook for another minute, releasing its intoxicating fragrance like a love song on repeat.
4. Time for the meat! Crumble in your ground beef (or veggie crumbles, for the herbivores) and cook until browned, breaking it up with your spatula like a sassy food stylist.
5. Now, pour in the crushed tomatoes, tomato paste, oregano, salt, and red pepper flakes (if you’re feeling feisty). Let it simmer for 10 minutes, stirring occasionally, until the sauce thickens and whispers sweet nothings of tomatoey goodness.
6. In a separate bowl, mix ricotta cheese, egg, and Parmesan cheese until smooth and creamy. Think of it as a symphony of cheesy deliciousness.
7. Spread a thin layer of sauce on the bottom of a 9×13 inch baking dish. This is the foundation of your gratin kingdom, build it well!
8. Assemble the layers: Alternating between zucchini and eggplant slices, create a snug layer in the baking dish.
9. Spread a portion of the ricotta mixture on top of the layered vegetables, then add a spoonful of meat sauce.
10. Repeat the layering process until the dish is filled with these delightful vegetable layers, nestled together like a perfect couple.
11. Pour any remaining sauce over the top, then sprinkle generously with mozzarella cheese. Imagine it’s snowing Parmesan clouds of love.
12. Cover the dish with foil and bake for 30 minutes. Then, uncover and bake for another 15-20 minutes, until the cheese is bubbly and golden, like a sun-kissed smile.
13. Let the gratin cool for 5 minutes before serving, allowing the flavors to meld together for a heartwarming experience.
14. Garnish with fresh basil leaves, because presentation is everything, even if your dining room is the living room couch (we’ve all been there).