Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, cheesy baked eggplant, zucchini, and tomatoes. One of my favorites food recipes. This time, I will 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 current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Cheesy Baked Eggplant, Zucchini, and Tomatoes is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. 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. Take 3 medium Eggplant
2. Make ready 1 Zucchini
3. Make ready 2 medium Ripe tomato
4. Prepare 1 Bacon
5. Make ready 1 tbsp Olive oil
6. Prepare 1 Garlic (tubed)
7. Get 1 tsp Miso
8. Prepare 1 Easily melting cheese
9. Get 1 Salt and pepper
10. Prepare 1 Coarsely ground black pepper

Brush the slices all over with oil and season with salt and pepper. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture. Toss tomatoes, zucchini, onion, and garlic together in a bowl.

Instructions 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.

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. Add olive oil as necessary to assure the eggplant cubes. Our Italian-inspired tomato, eggplant and zucchini bake will make tremendous use out of all the fresh vegetables that are available, right here, right now. But we all love to eat tomatoes, heirloom varieties and all, so when you really want to bake with this fleshy fruit, it is wonderful to get out and.

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