Ratatouille (Layered) Recipe

I have a Simple Ratatouille Recipe that uses one small technique to arrange paper-thin vegetables over a tomato sauce for an eye-catching oven-roasted presentation served with crusty bread.

I fell for layered ratatouille the first time I saw thin veg arranged like tiles. I wanted to test how simple slices could sing, and now I always reach for eggplant and zucchini when I need something that feels fancy but wont ask for much.

The slow roast softens everything into something oddly elegant, with little surprises in texture and color, you might think its predictable but there’s a twist in the way the edges caramelize. I dont promise perfection, just a dish that makes you look twice.

Call it my Baked Ratatouille Recipe, a small trick to get great flavor without pretending it’s haute cuisine.

Ingredients

• Eggplant: meaty texture, lots of fiber, low calories, soaks up flavors real good.
• Zucchini: light and hydrating, vitamin C and fiber, kind of mildly sweet.
• Tomatoes: tangy, full of lycopene and vitamin C, they brighten the dish.
• Onion: gives sweet savory notes when cooked, full of antioxidants too.
• Garlic: punchy and aromatic, has compounds that help immunity, very savory.
• Olive oil: mostly healthy fats, adds silkiness, helps carry flavors.
• Basil: fresh herb, fragrant and bright, adds sweet peppery lift and vitamin K.

Ingredient Quantities

• 1 medium eggplant about 1 pound
• 2 medium zucchini about 12 ounces total
• 2 medium yellow summer squash
• 3 large ripe tomatoes or 4 Roma tomatoes
• 1 medium yellow onion
• 3 garlic cloves
• 1 14 ounce can crushed tomatoes or tomato passata
• 1 tablespoon tomato paste (optional)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 1/4 cup fresh basil leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar (optional)
• 2 tablespoons fresh parsley leaves (optional)

How to Make this

1. Preheat oven to 375°F (190°C). Slice the eggplant, zucchini, yellow squash and fresh tomatoes into very thin rounds, about 1/8 to 1/4 inch thick; a mandoline helps if you have one. If you want less soggy eggplant, sprinkle its slices with salt, let sit 15 to 20 minutes, then rinse and pat dry.

2. Finely chop the yellow onion and mince the garlic. Heat 2 tablespoons of olive oil in a skillet over medium heat, cook the onion until soft and translucent, add the garlic and cook 30 seconds until fragrant.

3. Stir in the canned crushed tomatoes or passata, the optional tomato paste if using, the bay leaf and thyme. Season with 3/4 teaspoon salt, 1/4 teaspoon black pepper and the optional 1/2 teaspoon sugar to balance acidity. Simmer 8 to 10 minutes until the sauce thickens a bit, then remove the bay leaf and taste, adjust salt and pepper. Stir in about half the basil leaves.

4. Spread the tomato sauce evenly in the bottom of a shallow baking dish (9×13 or a 10 inch round works). Smooth it so there is a thin, even layer that will hold the vegetable slices.

5. Arrange the vegetable slices tightly in the dish, standing or overlapping them in a repeating pattern (eggplant, zucchini, yellow squash, tomato). Pack them snug so the dish looks layered and pretty, it helps everything cook evenly.

6. Drizzle the remaining 1 tablespoon olive oil over the top, sprinkle the remaining salt and pepper and tuck a few thyme sprigs or leaves on top if you like. Scatter the rest of the basil over the layered veggies.

7. Cover the dish tightly with foil or parchment and bake at 375°F for 35 to 40 minutes, until the vegetables are tender and mostly cooked through.

8. Uncover and bake another 10 to 15 minutes uncovered to reduce excess liquid and let edges caramelize, or put under the broiler for 2 to 3 minutes to get some color, watching closely so it doesnt burn.

9. Let the ratatouille rest 10 minutes so it sets, then garnish with the optional chopped parsley and extra fresh basil. Serve warm with crusty bread and spoon any extra tomato sauce from the dish over the slices.

Equipment Needed

1. 9×13 baking dish or a 10 inch round dish
2. Mandoline or a sharp chef’s knife and a sturdy cutting board
3. Large skillet (10 to 12 inch) for the sauce
4. Wooden spoon or heatproof spatula
5. Mixing bowl for salting or tossing eggplant
6. Measuring spoons and a measuring cup
7. Can opener and a small ladle or spoon for the tomatoes
8. Aluminum foil or parchment plus oven mitts

FAQ

Ratatouille (Layered) Recipe Substitutions and Variations

• Eggplant: dont have one? Use 2 large portobello mushrooms, sliced, for a similar meaty bite, or 14 oz firm tofu pressed and cubed which soaks up the sauce nicely, roughly equal weight.
• Fresh tomatoes or passata: swap with a 14 oz can diced tomatoes (crush them by hand) or 1 cup tomato sauce plus 1 tbsp tomato paste to boost body, taste and salt adjust if using canned.
• Basil: no basil? Use 1/4 cup fresh parsley for brightness, or 2 tbsp chopped fresh oregano or marjoram for an earthier, savory note.
• Extra virgin olive oil: if you need a higher smoke point use avocado oil or light olive oil, or a neutral oil like grapeseed, same amount works fine.

Pro Tips

1. Salt the eggplant and give it time to sweat, then rinse and pat dry, dont skip this if you hate a soggy, bitter bite; you can also press slices between paper towels or a clean kitchen towel to speed things up.

2. Keep your slices as even as you can, whether you use a mandoline or a knife, because uneven thickness means some pieces will overcook while others stay raw; aim for about 1/8 to 1/4 inch and dont crowd the pan when you arrange them.

3. Make the tomato base a little thicker than you think you need, simmer it longer and taste for balance, a pinch of sugar sometimes helps; if the sauce is watery after baking, drain some liquid off and save it for dipping bread.

4. Finish for color not charcoal: uncover to let edges caramelize or put under the broiler for a minute or two but watch it the whole time, and always let the dish rest 10 minutes before serving so it sets and slices hold together.