Saturday, October 8, 2011


This is an recipe that calls for a ton of Parmesan cheese. Being that I'm always trying to cook veggies in such a way that I don't have to count their points in Weight Watchers, I omitted the cheese except for a final sprinkling on the tomato layer. The result is a yummy Mediterranean style side dish appropriate with simply grilled chicken, chops or fish and maybe a nice cannellini bean salad. 


1 eggplant diced
3 cloves garlic, minced
olive oil
herbes de provence
2 zucchini, sliced
1 onion, sliced
2 cups mushrooms, sliced
1 bell pepper, sliced
2 tomatoes, chopped

Preheat oven to 350°F. Toss the eggplant with salt, olive oil and herbes to taste. Heat skillet over medium high heat. Ad one tablespoon (3 counts) of olive oil. Sautee until soft and beginning to brown.

Place eggplant in the bottom of an oiled baking dish.

Add the zucchini in an even layer and salt to taste.

Repeat with remaining veggies; onion, salt, mushrooms, salt, bell pepper, salt, tomatoes, salt. Finally sprinkle on a bit of freshly grated Parmigiano-Reggiano.

Bake for 45 minutes to an hour or until the zucchini is cooked to your liking.


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