Eggplant and Zucchini with Parmesan Topping in Parchment Paper
1 small eggplant (about 3/4 pound)
1. Preheat the oven to 400. Peel eggplant and cut into 1-inch cubes. In a large bowl, toss together eggplant, zucchini, tomatoes, and garlic.
1/2 pound zucchini, diced
1 15-ounce can diced tomatoes (undrained)
2 cloves garlic, minced
1 cup coarse dry bread crumbs
1 tablespoon basil
1 teaspoon oregano
1/4 teaspoon thyme
1/2 cup grated parmesan cheese
pepper to taste
2 teaspoons olive oil
2. In a medium bowl, toss together bread crumbs, basil,
oregano, thyme, Parmesan, and pepper. Drizzle with oil and toss again.
3. Mound 1/4 of the eggplant mixture onto each sheet, making sure the liquid is evenly distributed. Top each portion evenly with 1/4 of the bread crumb mix
4. Seal the packets and bake for 20 minutes.
Makes 4 servings
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