Description
A delicious baked vegetable dish featuring eggplants, zucchini, and tomatoes.
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 sliced eggplants, tomatoes, and zucchini. Sprinkle with Italian seasoning, garlic powder, Parmesan cheese, sea salt, and black pepper.
- 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.
- Enjoy!
Notes
- This dish can be served as a main or a side dish.
- Feel free to add more cheese on top for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg