Tomato Eggplant Zucchini Bake with Garlic and Parmesan

One of the most difficult fantasies for me to give up when we bought our house was having a garden. After six years of living in an apartment, I had romantic visions of planting my own vegetables, harvesting them with care, and using them to make beautiful summer recipes like today’s Tomato Eggplant Zucchini Bake.
One of the most difficult fantasies for me to give up when we bought our house was having a garden. After six years of living in an apartment, I had romantic visions of planting my own vegetables, harvesting them with care, and using them to make beautiful summer recipes like today’s Tomato Eggplant Zucchini Bake.

Ingredients
  •  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

Instructions
  1. 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.
  2. 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.