Tomato Eggplant Zucchini Bake with Garlic and Parmesan1
1 made it | 1 review | 0 photos
Tomato Eggplant Zucchini Bake makes a striking impression with its stunning array of colors and aroma.
3 medium zucchini — about 1 1/2 pounds
1 small/medium eggplant — about 3/4 pound—see notes if your eggplant is large
1 pint cherry tomatoes — or grape tomatoes
1 tablespoon extra-virgin olive oil
4 large cloves garlic — minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup freshly grated Parmesan cheese — divided (about 2 1/2 ounces)
1/4 cup chopped fresh basil — divided
1/4 cup chopped fresh parsley — divided
Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
Recipe Notes: Larger, more mature summer eggplant can have a slightly bitter taste. If you'd like to avoid this (or find eggplant a bit bitter in general), salt the eggplant first, which helps mellow its flavor. Before starting the recipe, cut the eggplant into 1/4-inch thick rounds. Spread the slices on paper towels, then lightly sprinkle them with salt. Let sit 10 minutes. Pat the slices dry with additional paper towels, then proceed with the recipe as directed.
May 23, 2020
I checked made this twice now. We had it as as side dish one evening, then added cilantro and had veggie tacos with the left overs. You can also toss with pasta. I did salt the eggplant before cutting and cooling and it was perfect.