Marys Community Corner

  Ingredients 2 Zucchini ¼ cup grated Parmesan ¼ cup dry Bread Crumbs ¼ tsp Salt 2 tbsp Olive Oil ¼ tsp Pepper Instructions Preheat oven to 450. Spray baking sheet with non-stick spray. Cut zucchini into ¼” slices. Combine parmesan, bread crumbs, salt and pepper in a small bowl. Dip zucchini into oil then toss in crumb mixture and place on prepared sheet. Bake 30 minutes or until crisp and brown.

Ingredients 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices 1 pound zucchini, cut diagonally into 1/4-inch-thick slices   Cooking spray   1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices 1 1/2 tablespoons extra-virgin olive oil, divided   1/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 4 ounces French bread baguette 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese