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

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, cheesy baked eggplant, zucchini, and tomatoes. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cheesy Baked Eggplant, Zucchini, and Tomatoes is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Cheesy Baked Eggplant, Zucchini, and Tomatoes is something that I have loved my whole life. They are fine and they look wonderful.

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.

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

The ingredients needed to make Cheesy Baked Eggplant, Zucchini, and Tomatoes:
  1. Get 3 medium Eggplant
  2. Get 1 Zucchini
  3. Take 2 medium Ripe tomato
  4. Take 1 Bacon
  5. Get 1 tbsp Olive oil
  6. Get 1 Garlic (tubed)
  7. Get 1 tsp Miso
  8. Get 1 Easily melting cheese
  9. Make ready 1 Salt and pepper
  10. Get 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 is going to wrap it up with 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’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!