1/4 cup of olive oil (60 ml)
8 medium eggplant slices with 0.5 cm thickness each (40 g)
1 medium zucchini, diced (200 g)
2 cloves of garlic, minced
1 tablespoon of salt
4 slices of bread without crust (80 g)
1/4 cup of milk (60 ml)
1/4 cup of grated Parmesan cheese (30 g)
1 cup of mozzarella cheese, shredded (170 g)
1/3 cup of dried tomato flakes (65 g)
3 tablespoons of parsley, chopped
3/4 cup of mayonnaise (150 g) for serving
1/4 cup of olive oil (60 ml)
8 medium eggplant slices with 0.5 cm thickness each (40 g)
1 medium zucchini, diced (200 g)
2 cloves of garlic, minced
1 tablespoon of salt
4 slices of bread without crust (80 g)
1/4 cup of milk (60 ml)
1/4 cup of grated Parmesan cheese (30 g)
1 cup of mozzarella cheese, shredded (170 g)
1/3 cup of dried tomato flakes (65 g)
3 tablespoons of parsley, chopped
3/4 cup of mayonnaise (150 g) for serving
Heat the olive oil in a medium skillet over medium heat
Add the eggplant, zucchini, garlic, and salt
Cook, stirring occasionally with a wooden spoon, until the vegetables are tender, about 7 minutes. Reserve
Set aside
Dip each bread slice into the milk, then reserve
Separate four mini muffin cups to hold 3/4 cup (180 ml) each
Place an eggplant slice at the bottom of each one
Top with a bread slice, sprinkle with Parmesan cheese, and cover with zucchini, mozzarella cheese, dried tomato flakes, parsley, and another eggplant slice
Press gently with your fingers
Unmold onto four plates and serve immediately
Serve with mayonnaise
Calories per serving: 488
