eggplant zucchini parmesan

I love pasta. But it has carbs. And apparently these so-called carbs are bad for us? I scoff.

To make this carb-less wonder, I sliced an eggplant and a zucchini and tossed them in olive oil, then dunked them into a mixture of cornstarch, Parmesan cheese and bread crumbs. I cooked them on a greased cookie sheet for 18 minutes at 425, then layered a casserole dish with marinara sauce, veggies and cheese (lather, rinse and repeat)…then baked it for 10 minutes at 400.


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