LIGHT ZUCCHINI & EGGPLANT PARMIGIANA - Tasty Thursday

Love Love Love this Dish, on it's own or with a salad on the side!!!

Make a good M5 from your SLIMher Nutrition Plan.

Make 6 to 8 serving depending of your baking sheet.

Adapted by Aura

Ingredients:

For the Balsamic Tomato Sauce:

• 1 tbsp olive oil

• 1 large onion, finely chopped

• 4 cloves garlic, crushed

• 1/4 tsp dry oregano

• 1/4 tsp dry thyme

• 1/4 tsp hot chili flakes

• 1 can of crushed tomatoes or 4 tomatoes sliced

• 1/8 tsp salt

• 1/4 tsp fresh ground black pepper

• 2 tbsp balsamic vinegar

• 3 tbsp fresh basil, finely chopped

For The veggies

• 2 large zucchinis, cut into 1cm thick slices

• 2 large eggplants, cut into 1cm thick slices

• 1/2 cup of rolled oats (slightly grind) (previously roasted for 10mins in the oven to make them a bit crunchy)

• 1/2 cup Parmesan cheese, shredded

• 2 cups low fat mozzarella cheese, shredded (2 bags)

• Basil for garnish (optional)

Directions:

To Make the Balsamic Tomato Sauce:

1. Preheat medium size saucepan on medium heat. Add 1 tbsp olive oil and onion, cook stirring often until light golden brown, approximately 4 minutes.

2. Add garlic, oregano, thyme and chili flakes, and cook for another minute stirring frequently. Add tomatoes, salt and pepper, and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes, stirring occasionally.

3. Add balsamic vinegar and fresh basil, and simmer for another 5 minutes uncovered. Set aside.

To Make Zucchini Parmigiana:

1. Preheat your grill pan on high, spray with olive oil, lay zucchini then Eggplants slices in a single layer, cover the lid and cook for 3 minutes. Open the lid, flip zucchini then eggplants on the other side, close the lid and cook for another 3 minutes. Set aside while getting other ingredients ready.

2. Preheat oven to 210C degrees.

3. Discard any liquid from the bottom of the bowl with grilled zucchini. It's normal, zucchini contain a lot of water, that's why we grilled them and let sit for a bit.

4. Now we will make 2 layers, so spread all your ingredients evenly, like covering with a blanket, in rectangular baking dish:

5. 1/4 of the tomato sauce

Sprinkle Rolled Oats slightly grind

1. put (half) zucchini slices, in single layer

1/4 of the tomato sauce

1/4 cup (half) Parmesan cheese

3/4 cup (a bit less than half) Mozzarella cheese

1. (half ) eggplants slices, in single layer and repeat until you don't have veggies anymore.

2. End with remain Mozzarella Cheese on the top.

3. Bake uncovered for 25 minutes and then broil on High until cheese is golden brown. Cut (divide) with a serving spoon into 6 to 8 pieces and serve hot.

Source: http://ifoodreal.com

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