Eggplant-and-zucchini-recipes-baked, spread 1/2 cup sauce in 9-by-13-inch baking dish; top with eggplant, zucchini, 3/4 cup sauce and half of each cheese and basil; repeat. bake for 25 minutes at 400 degrees .. One of the most difficult fantasies for me to give up when we bought our house was having a garden. after six years of living in an apartment, i had romantic visions of planting my own vegetables, harvesting them with care, and using them to make beautiful summer recipes like today’s tomato eggplant zucchini bake with garlic and parmesan. my produce dreams were circumvented by flora and fawna., wash unpeeled eggplant, cut into 1/2 inch thick slices and arrange in single layer in shallow baking pan. sprinkle with about half of the herbs and seasonings. next, spread cubed zucchini over eggplant slices and sprinkle zucchini with remaining herbs and seasonings. arrange onion rings on top; spoon crushed tomatoes evenly over all ingredients..
Zucchini tomato eggplant bake is a perfect recipe to use those amazing garden vegetables. a one-pot wonder eggplant zucchini bake that is perfect for a meatless meal., preheat the oven to 425°. oil 2 large rimmed baking sheets. put the zucchini slices on one sheet and the eggplant on the other. brush the slices all over with oil and season with salt and pepper..
Aug 30, 2017 - baked eggplant and zucchini - rachael ray every day, jun 11, 2018 - easy baked eggplant and zucchini with tomato garlic and parmesan. 3 layer the eggplant, zucchini, tomato rounds on top of the onions, bell peppers as garlic: preheat the oven to 350°f (175°c). spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. place the mashed garlic on top of the onions and peppers., drizzle the eggplant, fennel and zucchini slices with olive oil. season with salt and pepper. grill the vegetables until softened, 3 to 4 minutes each side. (the vegetables can also be baked in a....
Crispy baked eggplant. serves 6. music pairing: orange sky by alexi murdoch with pete townshend & rachel fuller 2 black beauty eggplants, sliced into 1/4-inch thick rounds. sea salt, enough to "salt" the eggplant and to season the egg