Eggplant and Zucchini Gratin

Ingredients

• 1 medium Eggplant
• 1 medium Zucchini
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 1 teaspoon Dried oregano
• Salt (to taste)
• Black pepper (to taste)
• 1/2 cup Parmesan cheese
• 1/4 cup Breadcrumbs
• for garnish Fresh basil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant and zucchini into thin rounds and sprinkle with salt. Let them rest for 10 minutes to draw out moisture.
3. Rinse the eggplant and zucchini slices under cold water and pat them dry with a paper towel.
4. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
5. Layer the eggplant and zucchini in a baking dish, alternating the slices. Pour the garlic oil over the vegetables and season with oregano, salt, and pepper.
6. In a small bowl, combine breadcrumbs and Parmesan cheese. Sprinkle this mixture evenly over the layered vegetables.
7. Bake in the preheated oven for 25 minutes or until the top is golden and crispy.
8. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil.
9. Serve warm as a side dish or a main course.

Nutrition (per serving)

Calories

350

Protein

12 g

Fat

20 g

Carbs

30 g