2 small eggplants
\n2 pieces yellow squash, small to medium size
\n4 Roma tomatoes
\nKosher salt
\nFreshly ground black pepper
\nGarlic powder
\n2 T. real bacon bits
\n1 T. red bell pepper, small diced
\n1 T. green bell peppers, small diced
\n1 T. red onion, small diced
\n3\/4 C. grated Parmesan
\n2 T. extra-virgin olive oil<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 165
\nFat: 9g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 small eggplants 2 pieces yellow squash, small to medium size 4 Roma tomatoes Kosher salt Freshly ground black pepper Garlic powder 2 T. real bacon bits 1 T. red bell pepper, small diced 1 T. green bell peppers, small diced 1 T. red onion, small diced 3\/4 C. grated Parmesan 2 T. extra-virgin olive oil Preheat oven to 350 degrees F. Cut off ends and slice in half lengthwise both the eggplants and yellow squash. Lay cut side up…<\/p>\n