The Sundrenched Garden Tomato Eggplant and Zucchini Bake with Parmesan Crust
Forget watery veggies This Easy Veggie Bake recipe uses a secret salting step to create the perfect Tomato Eggplant Zucchini Bake with a garlicky crisp crust Get the recipe
- Time: 85 min
- Servings: 6
Source: Baker Recipes
Ingredients
- medium eggplants , sliced 1/4 inch thick
- medium zucchinis , sliced 1/4 inch thick
- lbs ripe Roma or vine tomatoes, sliced 1/4 inch thick
- Kosher Salt, to taste
- Extra Virgin Olive Oil
- large garlic cloves, finely minced
- teaspoon Dried Oregano
- teaspoon Dried Basil
- Fresh Parsley, roughly chopped
- Panko Breadcrumbs
- Grated Parmesan Cheese
- tablespoons Unsalted Butter, melted
- teaspoon Garlic Powder
- teaspoon Black Pepper, freshly cracked