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Savory Tomato, Eggplant, and Zucchini Bake with Garlic

Tomato Eggplant Zucchini Bake + Garlic & Parmesan made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 3 medium tomatoes sliced
  • 2 medium eggplants sliced
  • 2 medium zucchinis sliced
  • 4 cloves garlic minced
  • 1 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh basil chopped

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Prepare a baking dish with a drizzle of olive oil.
  3. Layer sliced eggplant at the bottom of the dish, followed by zucchini and then tomatoes.
  4. Sprinkle minced garlic evenly over the layers.
  5. Drizzle with more olive oil and season with salt and pepper.
  6. Finish with grated Parmesan cheese, smoothing it across the top.
  7. Cover the dish with aluminum foil and bake for 30 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes until the cheese is golden.
  9. Allow to cool slightly before serving, garnished with fresh basil.