Tomato Eggplant Zucchini Bake with Garlic and Parmesan | Recipe Cart | Recipe Cart

Ingredients

• 3 medium zucchini (about 1 1/2 pounds)
• 1 small/medium eggplant (about 3/4 pound—see notes if your eggplant is large)
• 1 pint cherry tomatoes (or grape tomatoes)
• 1 tablespoon extra-virgin olive oil
• 4 large cloves garlic (minced)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2/3 cup freshly grated Parmesan cheese (divided (about 2 1/2 ounces))
• 1/4 cup chopped fresh basil (divided)
• 1/4 cup chopped fresh parsley (divided)