Crispy Baked Eggplant and Zucchini

Crispy Baked Eggplant and Zucchini is a delightful and healthy dish perfect for a midnight snack. With its golden-brown crust and tender veggies, it's a guilt-free option that satisfies cravings without compromising health.

Ingredients

• Eggplant - 1 medium (about 250g)
• Zucchini - 1 medium (about 200g)
• Olive oil - 2 tablespoons (30ml)
• Breadcrumbs - 1 cup (100g)
• Parmesan cheese - 1/4 cup (25g), grated
• Garlic powder - 1 teaspoon (5g)
• Onion powder - 1 teaspoon (5g)
• Dried oregano - 1 teaspoon (1g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)

Steps

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Slice the eggplant and zucchini into 1/2 cm thick rounds and set aside.
3. In a large bowl, mix together the breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, salt, and black pepper.
4. Drizzle olive oil over the sliced vegetables and toss to coat them evenly.
5. Dredge each piece of eggplant and zucchini in the breadcrumb mixture, pressing lightly to ensure the coating sticks.
6. Arrange the coated vegetables in a single layer on the prepared baking sheet.
7. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
8. Once done, remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 230
• Protein: 8 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Low in calories, making it a great option for weight management.

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