Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, cheesy baked eggplant, zucchini, and tomatoes. It is one of my favorites food recipes. For mine, I will make it a 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. Put the zucchini slices on one sheet and the eggplant on the other.
Cheesy Baked Eggplant, Zucchini, and Tomatoes is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Cheesy Baked Eggplant, Zucchini, and Tomatoes is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook cheesy baked eggplant, zucchini, and tomatoes using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cheesy Baked Eggplant, Zucchini, and Tomatoes:
- Make ready Eggplant
- Make ready Zucchini
- Get Ripe tomato
- Get Bacon
- Get Olive oil
- Prepare Garlic (tubed)
- Get Miso
- Make ready Easily melting cheese
- Get Salt and pepper
- Get Coarsely ground black pepper
Add a layer of eggplant and sprinkle on more salt. Add another third of the tomatoes, the zucchini, garlic, thyme, and the remaining onions. 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.
Steps to make Cheesy Baked Eggplant, Zucchini, and Tomatoes:
- Slice the eggplant and zucchini into rounds. Chop the tomatoes into chunks. You can remove the skin if you want to.
- Heat olive oil in a frying pan and cook the garlic until fragrant.
- Add the eggplant and zucchini and cook until slightly browned.
- Add the tomatoes to Step 3 and cook well while crushing them.
- 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.
- 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.
- Garnish with black pepper and it's done.
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. 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. 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.
So that’s going to wrap this up for this special food cheesy baked eggplant, zucchini, and tomatoes recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
