Tomato Eggplant Zucchini Bake with Garlic and Parmesan

Scaled for 6 portions · 3 steps

3medium zucchini (about 1 1/2 pounds)1small/medium eggplant (about 3/4 pound—see notes if your eggplant is large)1pint cherry tomatoes (or grape tomatoes)1 tbspextra-virgin olive oil4large cloves garlic (minced)0.25 tspkosher salt0.25 tspground black pepper0.67 cupfreshly grated Parmesan cheese (divided (about 2 1/2 ounces))0.25 cupchopped fresh basil (divided)0.25 cupchopped fresh parsley (divided)

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