Baked Ratatouille

From the guy who introduced me to speidie sauce, comes a baked ratatouille, from the cookbook, Charlie Palmer’s American Fare.

Being that it’s late summer and my garden is producing nicely, a ratatouille is a perfect dish to make. A baked ratatouille was really enticing to me.

From Chef Palmer: “This is a dish that I make all summer long when the farmers market is filled with eggplant and summer squashes. It is based on the traditional French Provençal vegetable dish that usually includes bell peppers and a mixture of dried herbs. You really can do anything you want with it: Some cooks prepare each vegetable separately and then mix together, while some layer the vegetables and bake them.”

I used a regular eggplant, a large zucchini, a large golden zucchini, and a purple onion.

This dish could be called a ratatouille gratin, because there are layers of ratatouille, plus layers of cheeses, all topped off with crunchy breadcrumbs.

It’s not terribly pretty, but at least the ratatouille didn’t turn to mush; the individual pieces of vegetables are still in tact and I like that.

Below is the actual recipe from the book. I served the baked ratatouille with spicy sausages.

Baked Ratatouille

1/2 cup virgin olive oil
1 large red onion, cut into large dice
1 tablespoon minced garlic
3 pounds Japanese eggplant, trimmed and cut into large dice
1 large zucchini, trimmed and cut into large dice
1 large yellow summer squash, trimmed and cut into large dice
1 – 28 ounce can chopped San Marzano tomatoes with their juice
2 tablespoons chopped fresh basil
Salt and pepper
1 1/2 pounds mozzarella cheese, thinly sliced
1/2 cup grated Parmesan cheese
1/3 cup fresh bread crumbs

Preheat the oven to 350 degrees. Lightly coat the interior of a large ceramic baking dish with olive oil.

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, for about 5 minutes or just until soft.

Add the eggplant and continue to cook, stirring frequently, for about 15 minutes or until just beginning to soften.

Stir in the zucchini and yellow squash and cook, stirring frequently, for another 10 minutes or until just barely tender.

Stir in the tomatoes and basil and season with salt and pepper.

Scrape about half of the eggplant mixture into the prepared baking dish. Cover with half of the mozzarella. Spoon the remaining eggplant mixture over the cheese. Top with another layer of mozzarella. Sprinkle the Parmesan over the mozzarella and then top with bread crumbs.

Bake for about 35 minutes or until the top is golden brown and the cheese is bubbling.

The baked ratatouille is wonderful. And the crust on top is really good!

I served it with sausages, but just about any protein would go with it, or just eat as an enjoyable summer meal and be proud of all of your garden-fresh vegetables!

By Published On: October 11th, 202140 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

40 Comments

  1. Travel Gourmet October 11, 2021 at 6:12 AM - Reply

    This is a great take on a classic. I think I’d love it as it is as a veggie supper.

    • chef mimi October 11, 2021 at 11:03 AM - Reply

      Yes! It’s very satisfying!

  2. Bernadette October 11, 2021 at 6:58 AM - Reply

    Looks like a good recipe to use up all those veggies. I, also, don’t like soggy vegetables. Thanks for a great share.

    • chef mimi October 11, 2021 at 11:03 AM - Reply

      Definitely. Boo to soggy veggies!

  3. Dorothy's New Vintage Kitchen October 11, 2021 at 8:22 AM - Reply

    This looks like a wonderful dish Mimi! A ratatouille lasagne!!!!

    • chef mimi October 12, 2021 at 8:29 AM - Reply

      Exactly! I love the cheesiness!

  4. David Scott Allen October 11, 2021 at 8:41 AM - Reply

    Sounds wonderful — I think the crunchy topping is so appealing!

    • chef mimi October 12, 2021 at 8:30 AM - Reply

      I think that’s appealing for sure, but I do love the cheese in this, too!

  5. Debra October 11, 2021 at 7:42 PM - Reply

    There is nothing about this that doesn’t absolutely sing to me! Beauty is in the eye of the beholder…to me it looks pretty fabulous! :-)

    • chef mimi October 12, 2021 at 8:33 AM - Reply

      Thanks, Debra! I agree with you. But boy this kind of dish is really hard to photograph!

  6. StefanGourmet October 12, 2021 at 2:56 AM - Reply

    Ratatouille is great by itself, but adding cheese is always a good idea. Kees (aka cheese monster) would love this!

    • chef mimi October 12, 2021 at 8:34 AM - Reply

      I can relate to cheese monster! I can think of many other cheeses that would be great in this.

  7. Sherry M October 12, 2021 at 5:59 AM - Reply

    what a great idea mimi. i really love eggplant!

    • chef mimi October 12, 2021 at 8:35 AM - Reply

      It was very good. I cut back on the eggplant ratio. (husband)

  8. angiesrecipes October 12, 2021 at 10:01 AM - Reply

    That looks very yummy, esp. when served with spicy sausages!

    • chef mimi October 16, 2021 at 8:48 AM - Reply

      It’s what came to mind when I thought about what to serve with the ratatouille. I’ve never met a sausage I didn’t like!

  9. Cynthia | What A Girl Eats October 12, 2021 at 7:29 PM - Reply

    Sounds delicious mimi! I’m going to give it a try!

    • chef mimi October 13, 2021 at 10:49 AM - Reply

      Obviously this would be a great meatless meal, but wow it was good with those sausages!

  10. Judee October 12, 2021 at 8:37 PM - Reply

    I’ve had ratatouille many times but never baked. Sounds wonderful

    • chef mimi October 13, 2021 at 10:48 AM - Reply

      Thanks, Judee! It was wonderful with the layers of cheese…

  11. Raymund October 12, 2021 at 8:59 PM - Reply

    Love this idea! Specially the crunchy golden top, texture adds a lot of character to ones dish

    • chef mimi October 13, 2021 at 10:48 AM - Reply

      Yes, I liked the crunch as well. It definitely adds character!

  12. Ann Coleman October 12, 2021 at 9:09 PM - Reply

    I’ve always wondered just what ratatouille was, and now I know! I love reading your blog…I don’t cook nearly as well as you do, but I always learn something new and your posts inspire me to push myself out of my comfort level in the kitchen!

    • chef mimi October 13, 2021 at 10:47 AM - Reply

      That is so sweet! Cooking is really simple. It’s not what chefs do in their commercial kitchens. That’s so different. I personally feel that the onslaught of chef/cooking shows made people feel helpless in their home kitchens.

  13. Tandy | Lavender and Lime October 13, 2021 at 12:24 AM - Reply

    Oh my, this baked ratatouille looks so scrummy! I could eat the entire dish. I will have to make this when we get home for sure :)

    • chef mimi October 13, 2021 at 10:46 AM - Reply

      Scrummy indeed! Very satisfying.

  14. David @ Spiced October 13, 2021 at 7:12 AM - Reply

    This sounds delicious, Mimi…and perfect for fall! That baked ratatouille reminds me of lasagna except it’s packed with veggies. This sounds like my kind of comfort food for sure!

    • chef mimi October 13, 2021 at 10:46 AM - Reply

      Good for a meatless meal! Or, as a filling side dish.

  15. kitchenriffs October 13, 2021 at 10:17 AM - Reply

    What a fun idea! I sometimes do a roast ratatouille, but this gratin-style looks better. Thanks!

    • chef mimi October 13, 2021 at 10:45 AM - Reply

      I was just so happy about cheese being in the recipe!!!

  16. 2pots2cook October 14, 2021 at 4:08 AM - Reply

    So love your version !!!!!! Thank you !!!

    • chef mimi October 16, 2021 at 8:47 AM - Reply

      This was really good!

  17. For the Love of Cooking October 14, 2021 at 11:11 AM - Reply

    Yum. It looks so comforting and delicious.

    • chef mimi October 14, 2021 at 1:21 PM - Reply

      Thank you. It really was!

  18. Jovina Coughlin October 15, 2021 at 12:12 PM - Reply

    Love ratattouille and there are so many ways to use the dish. I nver thought about baking it. What a wonderful idea.

    • chef mimi October 16, 2021 at 8:42 AM - Reply

      Yes – baking it, but with cheese! Brilliant!

  19. cookingwithauntjuju.com October 15, 2021 at 4:47 PM - Reply

    My first thought was the Disney movie “Ratatouille” about the rat Remy who longs to be a chef with the help of a Paris restaurant’s garbage boy. This dish is the ending result… Your grandkids would love this movie! I’m sure your recipe is delicious!

    • chef mimi October 16, 2021 at 8:41 AM - Reply

      they do love the movie! I was taken aback watching rats run around a kitchen. I’ll have to watch it again!

  20. Frank Fariello October 21, 2021 at 7:21 AM - Reply

    This is a new one for me, but I like the idea! Anything au gratin is a winner in my book.

    • chef mimi October 22, 2021 at 8:07 AM - Reply

      Exactly! Anything with cheese!

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