Recipe courtesy of George Stella
Eggplant, Yellow Squash and Tomato Casino
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 165 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 3 grams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 6 grams
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
Ingredients
2 small eggplants
2 pieces yellow squash, small to medium size
4 Roma tomatoes
Kosher salt
Freshly ground black pepper
Garlic powder
2 tablespoons real bacon bits
1 tablespoon red bell pepper, small diced
1 tablespoon green bell peppers, small diced
1 tablespoon red onion, small diced
3/4 cup grated Parmesan
2 tablespoons extra-virgin olive oil
Directions
- Preheat oven to 350 degrees F.
- Cut off ends and slice in half lengthwise both the eggplants and yellow squash. Lay cut side up and close together on a small greased sheet pan. Then cut the tops and a very small piece of the bottom off the Roma tomatoes and stand them up with the squash.
- Sprinkle liberally with salt, pepper, garlic powder, bacon bits, peppers, and onions.
- Next, carefully pile high the Parmesan over every piece, drizzle with olive oil, and bake for about 12 minutes, or until they start to turn golden brown. Serve immediately.