Eggplant Parmesan
| Yield: | 1 Servings |
| Categories: | Vegetables |
| 1 | Eggplant; unpeeled & cut in 1" slices | |
| 1 | ts | Salt |
| 3 | md | Zucchini; halved lengthwise & cut into 1 inch pieces |
| 1 | lg | Onion; cut into very thin wedges |
| 2 | ts | Finely shredded lemon peel |
| 1/3 | c | Lemon juice |
| 1 | c | Snipped fresh basil |
| 5 | Cloves garlic; minced , (up to 6) | |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 1/4 | c | Snipped parsely or cilantro |
| 1/3 | c | Grated parmesan |
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