Best 7 Baked Zucchini Eggplant Aubergine And Tomatoes Recipes

TOMATO EGGPLANT ZUCCHINI BAKE WITH GARLIC AND PARMESAN

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.

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

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.

CHAR-BAKED TOMATO, ZUCCHINI AND EGGPLANT

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.

PASTA WITH EGGPLANT AND ZUCCHINI

Steps:

• Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
• Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
• Cut the ends off the zucchini and slice into 1-inch thick slices.
• Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
• Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
• Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.

TOMATO EGGPLANT ZUCCHINI BAKE WITH GARLIC AND PARMESAN RECIPE - (3.6/5)

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 cooking 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 1/2-3/4 inches in size). 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. Half the cherry tomatoes and add 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 10-20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

EGGPLANT (AUBERGINE) AND ZUCCHINI CAKE

Steps:

• Thinly slice eggplant and zucchini lengthwise.
• Sprinkle with salt and place in colander, cover and leave for 30 minutes.
• Put tomatoes in bowl of boiling water for 40 seconds, then plunge in cold water.
• Using a sharp knife, peel off skin.
• Finely chop onion.
• In a large pan heat 2 tablespoons of oil add garlic and cook until coloured, add onion and cook gently until softened.
• Add tomatoes and sugar, bring to the boil, simmer for 30 minutes, uncovered to allowed sauce to thicken and reduce.
• Season with salt and pepper and add a few basil leaves.
• Rinse eggplant and zucchini and pat dry.
• Dip vegetables in flour and set aside.
• Whisk eggs in bowl and add parmesan cheese.
• In frying pan, heat oil.
• Dip eggplant and zucchini in egg mixture and fry until golden on both sides.
• Drain on paper towels and set aside.
• Preheat oven to 190C (375F).
• Slice mozarella cheese.
• Assemble dish by layering the ingredients in a 20cm (8 inch) springform cake tin.
• Place of third of eggplant in bottom, add half zucchini and a third of the cheese, tomato sauce and basil leaves.
• Then add a layer of eggplant, cheese, tomato sauce, basil leaves, remaining zucchini, cheese, tomato sauce, basil leaves and finally eggplant.
• Sprinkle over parmesan cheese and bake in oven 20-25 minutes until golden.

BAKED ZUCCHINI EGGPLANT (AUBERGINE) AND TOMATOES

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.