This dish is simple to prepare, and makes a delicious impression on your guests! The eggplant, zucchini, and garlic work together to help harmonize your Liver. Eggplant also helps to remove excess heat in the body. The red pepper gives your Heart an added boost, and the saltiness of the cheese supports your Kidney function. To make this a main dish, serve atop wild rice and add toasted pine nuts.

This dish is simple to prepare, and makes a delicious impression on your guests! The eggplant, zucchini, and garlic work together to help harmonize your Liver. Eggplant also helps to remove excess heat in the body. The red pepper gives your Heart an added boost, and the saltiness of the cheese supports your Kidney function. To make this a main dish, serve atop wild rice and add toasted pine nuts.

Yields1 Serving
 1 small Japanese eggplant, cut into thin rounds
 1 small zucchini, cut into thin rounds
 1/2 red pepper, cut into thin strips
 3 cloves of garlic, chopped
 1-1/2 Tablespoons olive oil
 1 cup of freshly grated
 Romano cheese
1

Preheat the oven to 400°F.

2

Place the eggplant, zucchini, red peppers, and garlic on a small baking sheet.

3

Drizzle with olive oil and mix to coat.

4

Spread the vegetables evenly on the baking sheet and top with the grated cheese.

5

Bake for 25 minutes, or until the cheese is golden brown and the vegetables are crisp. Serve warm.

CategoryCooking Method

Ingredients

 1 small Japanese eggplant, cut into thin rounds
 1 small zucchini, cut into thin rounds
 1/2 red pepper, cut into thin strips
 3 cloves of garlic, chopped
 1-1/2 Tablespoons olive oil
 1 cup of freshly grated
 Romano cheese

Directions

1

Preheat the oven to 400°F.

2

Place the eggplant, zucchini, red peppers, and garlic on a small baking sheet.

3

Drizzle with olive oil and mix to coat.

4

Spread the vegetables evenly on the baking sheet and top with the grated cheese.

5

Bake for 25 minutes, or until the cheese is golden brown and the vegetables are crisp. Serve warm.

CHEESY EGGPLANT AND ZUCCHINI ROUNDS

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