Super easy one pan vegetable bake with the addition of low-fat mozzarella and Parmesan Reggiano. Perfect on its own as an entree. Have this vegetable bake with a loaf of Italian bread to soak up the juices from the veggies. Perfect hot and at room temperature.
In a 10-inch round oven-safe pan, over medium heat, add olive oil.
Saute the onion about 1 -2 minutes to sweat the onions.
Add the cubed eggplant and stir frequently until they are soft about 8 minutes.
Stir in the minced garlic, oregano, season to taste with salt and pepper, continue to stir another 3 minutes.
Remove from the heat and top with the low-fat mozzarella cheese slices.
Top the eggplant/cheese mixture with the zucchini and tomatoes, alternate the veggies to cover the eggplant.
Bake for about 25 minutes.
Remove pan from oven. Top the vegetables with Parmesan cheese and basil.
Place back in the oven until cheese melts, about 2 minutes
Ready to serve. Can also be served at room temperature.
Video
Notes
Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Use heirloom tomatoes or yellow tomatoes when in season.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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