Tomato Eggplant Zucchini Bake with Garlic and Parmesan

medium zucchini (about 1 1/2 pounds)

small/medium eggplant (about 3/4 pound—see notes if your eggplant is large)

cherry or grape tomatoes

extra-virgin olive oil

large cloves garlic, minced

kosher salt

ground black pepper

freshly grated Parmesan cheese, divided (about 2 1/2 ounces)

chopped fresh basil, divided

chopped fresh parsley, divided