Baked Zucchini / Eggplant
Fast and simple but simply delicious with few calories!!!!
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
zucchini
or eggplant cut in thin slices |
*
|
| 100 | grams |
bread crumbs
|
|
| 1 | bunch |
italian parsley
finely chopped |
|
| 1 | dash |
salt
|
*
|
| 2 | cloves |
garlic
crashed |
|
| 1 | dash |
olive oil, extra-virgin
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
zucchini
or eggplant cut in thin slices |
*
|
| 1E+2 | grams |
bread crumbs
|
|
| 1 | bunch |
italian parsley
finely chopped |
|
| 1 | dash |
salt
|
*
|
| 2 | cloves |
garlic
crashed |
|
| 1 | dash |
olive oil, extra-virgin
|
*
|
Directions
Cut the zucchini lengthwise put it on a baking tray. In a bowl put the breadcrumbs, the garlic, the salt and the parsley and mix well and place some of this mixture on each slice and sprinkle over some olive oil and bake for 30 minutes at 150 degree or until the zucchini are cooked.
The same recipe can be used on eggplants. Obviously one must remember that eggplants have an acidic taste so before using it slice it and dash every layer with coarse salt and leave it for 2hrs then rinse every serving and you’ll notice that the acidity had left now you can follow the recipe of the zucchini.
If you have any remaining s of the mixture you can put it in a container that is airtight in the fridge but first you must let it dry in the sun and use it when there is the need.
