Rate this recipe!
| Servings |
|
Ingredients
- 1 teaspoon olive oil
- 60 grams eggplant sliced lengthwise (3 CHO)
- 1/4 cup water
- 30 grams onion sliced very thin (1.5 CHO)
- 34 grams tomato diced (2 CHO)
- 45 grams zucchini sliced very thin (2 CHO)
- garlic powder, to taste
- 30 grams Parmesan cheese grated (1 PRO, 1 CHO)
- 1 tablespoon chives fresh, minced (0.5 CHO)
- sea salt to taste
- black pepper to taste
Ingredients
|
Rate this recipe!
|
Instructions
- Brush sliced eggplant on both sides with olive oil and place in a non-stick baking pan. Cover with tin foil and bake at 400 degrees F until tender. If the eggplant needs more moisture during baking, add the water to the pan.
- When the eggplant is almost finished baking, saute the other vegetables (except chives) with the remaining olive oil in a non-stick pan until tender. Add the garlic powder, light salt, and pepper to taste.
- When the eggplant is done, top with the grated Parmesan cheese, sauteed vegetables, and chives.