Best Baked Zucchini Eggplant Aubergine And Tomatoes Recipes

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TOMATO EGGPLANT ZUCCHINI BAKE WITH GARLIC AND PARMESAN



Tomato Eggplant Zucchini Bake with Garlic and Parmesan image

Tomato Eggplant Zucchini Bake with Garlic and Parmesan. A gorgeous and easy way to use up extra summer veggies!

Provided by Erin Clarke / Well Plated

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 10

3 medium zucchini (about 1 1/2 pounds)
1 small/medium eggplant (about 3/4 pound-see notes if your eggplant is large)
1 pint cherry tomatoes (or grape tomatoes)
1 tablespoon extra-virgin olive oil
4 large cloves garlic (minced)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup freshly grated Parmesan cheese (divided (about 2 1/2 ounces))
1/4 cup chopped fresh basil (divided)
1/4 cup chopped fresh parsley (divided)

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
  • Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
  • Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

Nutrition Facts : ServingSize 1 (of 6), Calories 119 kcal, Carbohydrate 10 g, Protein 9 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 225 mg, Fiber 4 g, Sugar 3 g

ZUCCHINI, EGGPLANT, TOMATO GRATIN



Zucchini, Eggplant, Tomato Gratin image

Try this French tian when you need a colorful vegetarian dish. Summer zucchini, eggplant, and tomatoes are all beautifully presented in a baked casserole gratin.

Provided by Elise Bauer

Categories     Side Dish

Time 1h40m

Yield 8

Number Of Ingredients 11

3 tablespoons extra virgin olive oil, divided
2 cups sliced yellow onion (about 1 large onion)
1 cup sliced red, orange, or yellow bell peppers
1 eggplant, about 1/2 pound (a slender eggplant like a Japanese eggplant, not a large globe)
1 large zucchini or other summer squash, about 1/2 pound
2 medium tomatoes
3 cloves garlic, peeled and smashed
1 1/2 teaspoons salt
2 tablespoons chopped fresh parsley
2 ounces provolone cheese, sliced or grated
3 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven: Preheat the oven to 350°F. Place the oven rack in the center position.
  • Slice the eggplant, zucchini, and tomato: While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices. You'll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first. All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.
  • Bake, then broil to finish: Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil). Bake for 40 minutes. Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned.

Nutrition Facts : Calories 114 kcal, Carbohydrate 9 g, Cholesterol 7 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 503 mg, Sugar 4 g, Fat 8 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

CHAR-BAKED TOMATO, ZUCCHINI AND EGGPLANT



Char-Baked Tomato, Zucchini and Eggplant image

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.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 8

1/3 cup extra-virgin olive oil
1 onion, peeled and sliced
5 small tomatoes, thinly sliced
Coarse salt and freshly ground black pepper
1 small eggplant, about 6 inches long, thinly sliced crosswise
2 zucchini, about 5 inches long, thinly sliced lengthwise
2 garlic cloves, thinly sliced
1/2 teaspoon fresh thyme leaves

Steps:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Pour some of the olive oil to cover the bottom of a 9 x 13-inch rectangular or 12-inch oval baking dish. Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and 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. Top with the remaining tomatoes. Press down on the mixture with your hands. Pour over the remaining olive oil. Season generously with salt and pepper. (Don't worry. The vegetables will be piled high but collapse as they cook.)
  • Bake uncovered for 1 1/2 hours. After 45 minutes, press the mixture down firmly with a spatula. The vegetables should be reduced in height, and should be brownish black and caramelized, almost charred in places. Return to the oven to finish roasting. Let cool for at least 10 minutes, so the mixture can solidify a bit. Cut into squares and serve.

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI



Roasted Baby Eggplant, Tomato, and Zucchini image

I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.

Provided by homecook626

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 8

Number Of Ingredients 7

4 small purple eggplants, cut into 1 1/2-inch cubes
1 pinch salt and freshly ground pepper to taste
5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
2 zucchini, cut into 1 1/2-inch cubes
1 large yellow onion, cut into 1 1/2-inch cubes
5 cloves garlic, or more to taste, peeled
2 tablespoons olive oil, or to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
  • 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.
  • 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 are coated. Spread the vegetable mixture onto the prepared baking sheet.
  • Roast in preheated oven until the vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 14.6 g, Fat 3.9 g, Fiber 6.9 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 28.8 mg, Sugar 6.3 g

BAKED ZUCCHINI EGGPLANT (AUBERGINE) AND TOMATOES



Baked Zucchini Eggplant (Aubergine) and Tomatoes image

This is 3 veggies that we really like and they go very well together. This easy to make recipe comes from justvegetablesrecipes.com

Provided by Barb G.

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium thinly sliced eggplant
1 medium thinly sliced zucchini
2 tomatoes, sliced thinly
1 medium onion, thinly sliced
1/2 cup sliced mushrooms
1/4 teaspoon dried thyme
1/4 cup chicken stock
3 garlic cloves, minced
1 tablespoon soy sauce
1 dash pepper
cooking spray

Steps:

  • Arrange vegetables in layers in a sprayed baking dish, making sure mushrooms are covered so they don't dry out.
  • Combine remaining ingredients and pour over vegetables; cover with with release foil; Bake at 400 degrees for about 30 minutes, serve.

MOZZARELLA BAKED EGGPLANT AND ZUCCHINI



Mozzarella Baked Eggplant and Zucchini image

Make and share this Mozzarella Baked Eggplant and Zucchini recipe from Food.com.

Provided by alisha.mills

Categories     Cheese

Time 1h40m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 6

1 medium eggplant
2 1/4 cups marinara sauce, divided
1/4 cup chopped fresh basil, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 1/2 cups sliced zucchini

Steps:

  • Preheat the oven to 375.
  • Grease a 9" square baking dish.
  • Cut the eggplant into 1/2" thick slices. Layer 1/2 of the slices on the bottom of the dish. Top with 1/2 C of the sauce and 1 T of the basil.
  • Toss together the Mozz & Parm. Sprinkle 2/3 C of the cheese over the top of the sauce.
  • Layer the zucchini over the cheese. Top with 3/4 C of the sauce, 2 T of the basil, and 2/3 C of the cheese.
  • Top with remaining eggplant slices and the remaining sauce, basil & cheese.
  • Cover with aluminum foil and bake 15 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before serving.
  • Spoon "extra" sauce over servings from bottom of dish.

Nutrition Facts : Calories 347.1, Fat 17.3, SaturatedFat 8.8, Cholesterol 47.1, Sodium 1053.7, Carbohydrate 30.6, Fiber 8.9, Sugar 17.7, Protein 18.7

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