Description
A delicious baked dish of eggplants, zucchini, and tomatoes, seasoned to perfection.
Ingredients
Scale
- 2 Medium Eggplants (sliced into 1/4" slices)
- 2 Medium Zucchini (sliced into 1/4" slices)
- 1 pound Vine Ripe Tomatoes (sliced into 1/4" slices)
- 1 tablespoon Italian seasoning
- 1 tablespoon Garlic powder
- 1/3 Cup Freshly grated Parmesan cheese (or more)
- 2 tablespoons Olive Oil
- Sea salt and fresh ground black pepper to taste
Instructions
- Preheat the oven to 375 F and spray a baking dish with cooking spray.
- In a large bowl, add the eggplants, tomatoes, and zucchini slices. Sprinkle with Italian seasoning, garlic powder, and Parmesan cheese, then season with sea salt and black pepper to taste.
- Drizzle with olive oil and toss to coat all slices evenly.
- Arrange sliced veggies alternatively into the prepared baking dish, making a spiral stack starting from the edge all the way through the middle.
- Place the dish on a rack in the center of the oven and bake for 40 minutes until the vegetables are soft and the top is golden brown.
Notes
- This dish can be served as a side or a main dish.
- Feel free to add more Parmesan cheese on top for extra flavor.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Vegetables
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of dish