Eleanor Freda Holistic Health/Nutrition/Wellness Coach 310 Springfield Ave. Suite 16 Berkeley Heights, NJ 07922 908-280-2657

Eggplant, Zucchini and Tomato Bake

Prep Time

10 minutes

Prep Notes

I modified this from the original recipe I got from WellPlated.com because it was way too garlicky for me. To each his own.

Cooking Time

40-45 minutes


Serves 6 Put it over Quinoa or Brown Rice - add a side salad for a full dinner. Use any leftovers the next day and enjoy a veggie omelet for breakfast!


  • 3 medium zucchini (about 1 1/2 pounds)
  • 1 small/medium eggplant (about 3/4 pound)
  • 1 pint cherry or grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1 large clove garlic, minced 
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup freshly Go Veggie parmesan cheese, divided (about 2 1/2 ounces) You can use freshly grated parmesan also.
  • 1/4 cup chopped fresh basil, divided
  • 1/4 cup chopped fresh parsley, divided

  • Directions

    1. Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with cooking spray.
    2. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2-3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Half the cherry tomatoes and add to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
    3. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10-20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.


    Only use the recommended amount of olive oil; don't be tempted to add more. These vegetable have a high water content and you don't want them to get mushy.


    Original recipe from WellPlated.com