Baked Eggplant And Herb Medley Recipe

Name: Baked Eggplant and Herb Medley
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Italian
Ingredients: 500 g Pluckk Organic Hybrid Tomatoes; 250 g Organically Grown Green Capsicum; 100 g Sambar Onion Peeled; 5Ltr Vittorio Pomace Olive Oil; 1 pc (10 g) On1Y Oregano Dried Herb; 100 g Garlic - Single Clove; 100 g Old Hill Parmesan Cheese; 250 g Zucchini Green; 16 g Orika Oregano; 50 g Basil; 1 kg Supreme Harvest Iodized Salt; 100 g Catch Sprinklers - Black Pepper Powder

Italian cuisine · 420 calories

About this recipe

A hearty and flavorful baked dish featuring layers of eggplant, tomatoes, and peppers, seasoned with aromatic herbs and topped with melted cheeses. Perfect for a satisfying eggetarian dinner.

Ingredients

500 g Pluckk Organic Hybrid Tomatoes
250 g Organically Grown Green Capsicum
100 g Sambar Onion Peeled
5Ltr Vittorio Pomace Olive Oil
1 pc (10 g) On1Y Oregano Dried Herb
100 g Garlic - Single Clove
100 g Old Hill Parmesan Cheese
250 g Zucchini Green
16 g Orika Oregano
50 g Basil
1 kg Supreme Harvest Iodized Salt
100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. Preheat your oven to 350°F (175°C).
2. Peel and slice 1 large zucchini into 1/2-inch thick rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry with a paper towel.
3. Slice 2 large tomatoes into 6 slices each and cut 3 green peppers into 4 rings each. Peel and slice 3 medium onions into rings.
4. In a small bowl, combine 1 tablespoon fresh basil, 1 tablespoon dried oregano, 1 tablespoon dried oregano, and 1 tablespoon dried oregano. Set the herb mix aside.
5. Grease a 12 x 8 x 2-inch baking dish with 1/4 cup olive oil. Arrange 6 slices of zucchini in the dish and drizzle with 1/4 teaspoon olive oil.
6. Lightly sprinkle the zucchini slices with salt, pepper, and 1/4 teaspoon of the herb mix. Layer 6 onion rings, 6 tomato slices, and 6 green pepper rings on top.
7. Sprinkle 1/4 teaspoon minced garlic over the vegetable layers. Repeat the layering process with the remaining zucchini, onion, tomato, and green pepper slices in a second greased 12 x 8 x 2-inch baking dish.
8. Drizzle the top layers with 1/4 teaspoon olive oil and sprinkle with the remaining herb mix. Cover both dishes with aluminum foil and bake for 40 minutes.
9. Remove the foil and evenly sprinkle 1/4 cup grated Parmesan cheese and 1/4 cup grated Gruyere cheese over the vegetables in each dish.
10. Return the dishes to the oven and bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and let cool for a few minutes before serving. Enjoy your baked zucchini and herb medley!