Tomato Eggplant Zucchini Bake with Garlic and Parmesan Recipe - (3.6/5)

Ingredients

• 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
• 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