Baked Zucchini Eggplant Aubergine and Tomatoes
Savor the vibrant flavors of the Mediterranean with this irresistible Baked Zucchini, Eggplant (Aubergine), and Tomatoes dish. Layered with tender slices of fresh zucchini, juicy tomatoes, and rich eggplant, this recipe is elevated with a garlic-infused olive oil blend and hints of oregano and basil for a refreshing herbal touch. Topped with melted mozzarella and Parmesan cheese, each bite delivers a gooey, golden-brown perfection that contrasts beautifully with the tender, roasted vegetables. Ideal for an effortless vegetarian main course or as a flavorful side dish, this baked vegetable medley is easy to prepare and perfect for showcasing seasonal produce. Fresh parsley adds the finishing touch, offering a bright and aromatic garnish. Ready in just an hour, this wholesome, cheesy delight will become a go-to favorite for cozy weeknight dinners or gatherings.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 1 large eggplant (aubergine)
- 3 medium-sized tomatoes
- 4 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 cups Parmesan cheese
- 1 cup mozzarella cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Wash and slice the zucchini, eggplant, and tomatoes into 1/4-inch thick rounds.
Sprinkle the eggplant rounds with a little salt and let them rest for 10 minutes to draw out excess moisture. Rinse and pat them dry with a paper towel.
Mince the garlic cloves finely.
In a small bowl, mix the olive oil, minced garlic, salt, black pepper, dried oregano, and dried basil.
Lightly grease a 9x13-inch baking dish with olive oil.
Arrange the vegetable slices in the dish, overlapping them slightly in an alternating pattern (e.g., zucchini, eggplant, tomato). Repeat until all slices are used.
Drizzle the garlic and herb olive oil mixture evenly over the arranged vegetables.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil, sprinkle the Parmesan and mozzarella cheese evenly over the top, and return the dish to the oven.
Bake uncovered for an additional 15 minutes, or until the cheese is melted and golden brown.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 7232 mg | 314% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 56.8 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1422 mg | 109% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3088 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
