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Tomato Eggplant Zucchini Bake with Garlic and Parmesan

Well Plated by Erin
  • 60 minutes
  • Serves 6

INGREDIENTS

1/4 cup

Basil, fresh

1 pint

Cherry or grape tomatoes

1

Eggplant, small medium

4

large cloves Garlic

1/4 cup

Parsley, fresh

3

Zucchini (about 1 1/2 pounds), medium

1/4 tsp

Black pepper, ground

1/4 tsp

Kosher salt

1 tbsp

Olive oil, extra-virgin

2/3 cup

Parmesan cheese