Eggplant Freedom

Thank you to Toledo-Monroe clinic patient Cathy! She has been having fun being creative in the kitchen coming up with Freedom recipes!

Eggplant Freedom.jpg

Updated: 2/7/24

Eggplant Freedom

Servings:
3 Vegetables
1 Starch
1 Condiment

Suitable for all Freedom meal plans and FastTrack 2 only

 

Ingredients:
½ cup Eggplant
¼ small Tomato
3 large cloves of Garlic
¼ medium Yellow Onion
½ cup Zucchini
1 Tbsp Parsley, dried
3-4 handfuls of Club Mini Crackers, crushed
½ medium Bell Pepper, (Yellow, Orange or Green)
1 fresh Lemon, juiced
Dash Lemon Pepper Seasoning
5 Sprays of I Can’t Believe It’s Not Butter Spray
Unflavored Non-Stick Spray

Preparation:
Slice onions and peppers first. Cook onions and peppers in a skillet with unflavored non-stick cooking spray. Season with parsley and Dash Lemon Pepper. Cook until onions are caramelized and peppers are softened.

Slice zucchini, tomatoes, and eggplant (same thickness for all). Squeeze ½ of a lemon over the zucchini and eggplant to keep them from turning brown.

Layer eggplant, zucchini and tomatoes in alternating rows in a baking dish skin side up. Fill the dish with all slices until vegetables are gone or the baking dish is full.  Spritz with 5 sprays of spray butter and sprinkle the crushed club crackers on top.

Cover the dish with tin foil completely and bake at 350 degrees for 40 minutes. Remove the foil and broil on low for 2-3 minutes or until the crackers are browned.  Serve while hot.