Baked Zucchini and Eggplants: Quick and Tasty

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  1. Prepare the Vegetables:
    • Preheat your oven to 200°C (390°F).
    • Wash the zucchini, eggplants, and tomatoes.
    • Slice the zucchini and eggplants into thin rounds.
    • Slice the tomatoes into rounds or chop them into cubes, as you prefer.
  2. Sauté the Onion and Garlic:
    • Heat a little olive oil in a pan over medium heat.
    • Sauté the onion and garlic until they are golden and fragrant.
  3. Assemble the Dish:
    • In a baking dish, arrange a layer of zucchini and eggplant slices, alternating them.
    • Add a layer of tomato slices on top.
    • Spread the sautéed onion and garlic over the vegetables.
    • Sprinkle with salt, pepper, and herbs to taste.
  4. Add the Cheese:
    • Sprinkle the grated cheese evenly over the vegetables.
  5. Bake:
    • Drizzle with a little more olive oil and bake for 25-30 minutes, or until the vegetables are tender and the cheese is golden and bubbly.
  6. Serve:
    • Let the dish rest for a few minutes before serving. It makes a great side dish or a light main course.

This baked method highlights the natural flavors of the zucchini and eggplants without frying, making it a healthier yet delicious option. The combination of the tender vegetables and melted cheese is sure to be a hit!

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