Cheesy Baked Eggplant, Zucchini, and Tomatoes Recipe

Name: Cheesy Baked Eggplant, Zucchini, and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium Eggplant; 1 Zucchini; 2 medium Ripe tomato; 1 Bacon; 1 tbsp Olive oil; 1 Garlic (tubed); 1 tsp Miso; 1 Easily melting cheese; 1 Salt and pepper; 1 Coarsely ground black pepper

Servings: persons

1
Slice the eggplant and zucchini into rounds.
2
Chop the tomatoes into chunks.
3
You can remove the skin if you want to.
4
Heat olive oil in a frying pan and cook the garlic until fragrant.
5
Add the eggplant and zucchini and cook until slightly browned.
6
Add the tomatoes to Step 3 and cook well while crushing them.
7
Season with salt and pepper.
8
Add 1 teaspoon of miso at this point.
9
It will create a rich taste and mellow out the acidity of the tomatoes.
10
Place into a heat-resistant dish and top with cheese.
11
Bake in a 220C oven until the cheese has melted and it has become a nice golden brown.
12
Garnish with black pepper and it's done.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 medium Eggplant, 1 Zucchini, 2 medium Ripe tomato, 1 Bacon, and more.

Yes, Cheesy Baked Eggplant, Zucchini, and Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Baked Eggplant, Zucchini, and Tomatoes

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