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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, cheesy baked eggplant, zucchini, and tomatoes. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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. Guidecentral is a fun and visual way to discover DIY ideas learn new skills, meet amazing people who share your passions and even upload your own DIY guides.

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

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

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

Arrange vegetables in layers in a sprayed baking dish, making sure mushrooms are covered so they don't dry out. 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.

Steps 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.

Add olive oil as necessary to assure the eggplant cubes. The trick to this dish is to bake it much longer than you might expect and keep pushing down the mixture with a spatula to release the moisture. Add a layer of eggplant and sprinkle on more salt. Baked Quark Cheese in Bed of Bread and Roasted Vegetables with… Receitas Da Felicidade! Enjoy this zucchini and tomato dish with grilled meat, fish, or chicken.

So that’s going to wrap it up with this special food cheesy baked eggplant, zucchini, and tomatoes recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!