Eggplant Parmesan with Zucchini
By Sue Serves 6
Parmesan cheese is my secret ingredient. Packed with flavor it adds a crispy crunchy outer coating to the vegetables giving you the illusion you are eating fried food, but without the fat!
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- 4 tsp extra-virgin olive oil
- 2 small zucchinis
- 1 medium eggplants
- ½ cup finely shredded Parmesan cheese
You may also need:
Kitchen Knife, Skillet, Spoon
Heat oil in a large non-stick skillet over medium heat. Add zucchini and eggplant.
Cook, stirring every 2 to 3 minutes until tender and most of the slices are golden brown (about 25 minutes).
Reduce heat to medium-low, sprinkle with salt and pepper. Sprinkle with cheese, cover, and cook until the cheese is melted (1 to 2 minutes more). Serve warm.
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