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Savory Tomato Eggplant Zucchini Bake with Garlic & Parmesan

Tomato Eggplant Zucchini Bake + Garlic & Parmesan made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 3 large tomatoes sliced
  • 2 medium eggplants sliced
  • 2 medium zucchinis sliced
  • 4 cloves of garlic minced
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the vegetables by washing and slicing them.
  3. In a large bowl, combine sliced tomatoes, eggplants, and zucchinis with salt, pepper, and olive oil.
  4. Add the minced garlic to the vegetable mixture.
  5. Transfer the mixture to a baking dish and spread it evenly.
  6. Sprinkle the grated Parmesan cheese generously over the top.
  7. Bake in the preheated oven for 30-40 minutes or until the vegetables are tender and the top is golden.
  8. Remove from the oven and let sit for a few minutes before serving, garnished with fresh basil.