Cheesy Baked Eggplant, Zucchini, and Tomatoes
Cheesy Baked Eggplant, Zucchini, and Tomatoes

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, cheesy baked eggplant, zucchini, and tomatoes. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

This is a great basic instructional recipe. You can substitute about half the tomatoes with more eggplant/zucchini/summer squash, or used chopped bigger tomatoes instead of cherry, and still be successful. Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface.

Cheesy Baked Eggplant, Zucchini, and Tomatoes is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Cheesy Baked Eggplant, Zucchini, and Tomatoes is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook cheesy baked eggplant, zucchini, and tomatoes using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Cheesy Baked Eggplant, Zucchini, and Tomatoes:
  1. Make ready 3 medium Eggplant
  2. Take 1 Zucchini
  3. Make ready 2 medium Ripe tomato
  4. Make ready 1 Bacon
  5. Make ready 1 tbsp Olive oil
  6. Take 1 Garlic (tubed)
  7. Take 1 tsp Miso
  8. Get 1 Easily melting cheese
  9. Get 1 Salt and pepper
  10. Take 1 Coarsely ground black pepper

Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Layer in half of the onion slices and one third of the tomatoes.

Instructions to make Cheesy Baked Eggplant, Zucchini, and Tomatoes:
  1. Slice the eggplant and zucchini into rounds. Chop the tomatoes into chunks. You can remove the skin if you want to.
  2. Heat olive oil in a frying pan and cook the garlic until fragrant.
  3. Add the eggplant and zucchini and cook until slightly browned.
  4. Add the tomatoes to Step 3 and cook well while crushing them.
  5. Season with salt and pepper. Add 1 teaspoon of miso at this point. It will create a rich taste and mellow out the acidity of the tomatoes.
  6. Place into a heat-resistant dish and top with cheese. Bake in a 220°C oven until the cheese has melted and it has become a nice golden brown.
  7. Garnish with black pepper and it's done.

Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Layer in half of the onion slices and one third of the tomatoes. Add a layer of eggplant and sprinkle on more salt. Add another third of the tomatoes, the zucchini, garlic, thyme, and the remaining onions. Our Italian-inspired tomato, eggplant and zucchini bake will make tremendous use out of all the fresh vegetables that are available, right here, right now.

So that is going to wrap this up for this special food cheesy baked eggplant, zucchini, and tomatoes recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!