Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, cheesy baked eggplant, zucchini, and tomatoes. It is one of my favorites. This time, I will make it a little bit unique. This will be really 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 on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Cheesy Baked Eggplant, Zucchini, and Tomatoes is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook cheesy baked eggplant, zucchini, and tomatoes using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cheesy Baked Eggplant, Zucchini, and Tomatoes:
- Make ready 3 medium Eggplant
- Prepare 1 Zucchini
- Make ready 2 medium Ripe tomato
- Prepare 1 Bacon
- Take 1 tbsp Olive oil
- Make ready 1 Garlic (tubed)
- Make ready 1 tsp Miso
- Get 1 Easily melting cheese
- Get 1 Salt and pepper
- Prepare 1 Coarsely ground black pepper
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. 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. But we all love to eat tomatoes, heirloom varieties and all, so when you really want to bake with this fleshy fruit, it is wonderful to get out and.
Steps to make Cheesy Baked Eggplant, Zucchini, and Tomatoes:
- Slice the eggplant and zucchini into rounds. Chop the tomatoes into chunks. You can remove the skin if you want to.
- Heat olive oil in a frying pan and cook the garlic until fragrant.
- Add the eggplant and zucchini and cook until slightly browned.
- Add the tomatoes to Step 3 and cook well while crushing them.
- 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.
- 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.
- Garnish with black pepper and it's done.
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. But we all love to eat tomatoes, heirloom varieties and all, so when you really want to bake with this fleshy fruit, it is wonderful to get out and. Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper. Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir.
So that is going to wrap it up for this special food cheesy baked eggplant, zucchini, and tomatoes recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
