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Eggplant Parmesan with Zucchini
By 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!

Prep Time: 15m
Cook Time: 25m

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  1. 4 tsp extra-virgin olive oil
  2. 2 small zucchinis
  3. 1 medium eggplants
  4. ½ cup finely shredded Parmesan cheese

You may also need:

Kitchen Knife, Skillet, Spoon

Step 1:

Heat oil in a large non-stick skillet over medium heat. Add zucchini and eggplant.

Step 2:

Cook, stirring every 2 to 3 minutes until tender and most of the slices are golden brown (about 25 minutes).

Step 3:

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.

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


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