| Level: | Easy |
| Total: | 27 min |
| Prep: | 15 min |
| Cook: | 12 min |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 165 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 3 grams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 6 grams |
Reviews
Good idea. I found that 12 minutes was not enough cooking time. Will add another 10 minutes.
Made this recipe exactly as it states with eggplant, squash, and roma tomatoes from our garden. It was excellent. It’s a great way to make delicious veggies even better. My daughter gave it a 7 out of 10:)
We just made this for dinner, only the yellow squash. Sliced it longways instead of just in half, sprinkled with salt, pepper, dried onion, garlic mix, topped with Parmesan cheese and baked. We put it on a PC stone with butter and it was so good! Next time we’re going to slice them so they dry out a bit more as the kids would prefer them drier.
This is a very good recipe. It is full of flavor and it is healthy for you…
I saw this recipe one morning on the show and tried it that night with squash. I am a squash nut and love to try different things with it. My husband and daughter loved it. My son did not like it but it is because he is not crazy about veggies. The miracle though is that he actually tried it. Excellent.
Shame on you George. This was really bad.
Not too impressed with this recipe. The egg plant came out a little dry and all of the vegetables didn’t have the flavor I was expecting.
This was great!!! I didn’t have eggplant, yellow squash or tomatoes, but I used zucchini squash and it was wonderful. My husband doesn’t like squash much at all, but he at THREE helpings!! Planning to take this to a cookout at some friends’ home this Labor Day!
Thought this was good, it did need more time cooking. I did one yellow squash cut in half and one zucchini cut in half and 12 minutes was not enough even for these few pieces.
I loved this easy recipe! The bacon bits and cheese make it great.