Eggplant and Zucchini Parmesan

Amount per serving Calories: 291 Fat: 12.4g Saturated fat: 3.7g Monounsaturated fat: 5.2g Polyunsaturated fat: 1.2g Protein: 15g Carbohydrate: 32g Fiber: 8g Cholesterol: 104mg Iron: 3mg Sodium: 384mg Calcium: 185mg

Photo by Garry U.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • Cooking spray

  • 1

    (1-pound) eggplant

  • 2

    teaspoons water

  • 2

    large eggs, lightly beaten

  • 1 1/2

    cups whole-wheat panko

  • 3

    tablespoons grated vegetarian Parmesan cheese

  • 1

    medium zucchini, trimmed and cut diagonally into 12 slices

  • 1/4

    teaspoon kosher salt

  • 3/4

    cup lower-sodium marinara sauce

  • 2

    ounces part-skim mozzarella cheese, shredded (about 1/2 cup)

  • 4

    teaspoons extra-virgin olive oil

Directions

1. Preheat oven to 475°. 2. Place a wire rack on a baking sheet. Coat rack with cooking spray. Cut top and bottom off eggplant. Partially peel eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplant crosswise into 8 slices. Combine 2 teaspoons water and eggs in a shallow dish, stirring with a whisk. Combine panko and Parmesan in a shallow dish. Dip eggplant and zucchini in egg mixture. Dredge in panko mixture, gently pressing mixture to adhere. Arrange eggplant and zucchini on prepared rack; coat with cooking spray. Sprinkle evenly with salt. Bake at 475° for 10 minutes. 3. Turn eggplant and zucchini; top eggplant and zucchini slices evenly with marinara sauce and mozzarella. Bake at 475° for 10 minutes or until cheese is melted and lightly browned. Arrange on a serving platter; drizzle with oil.

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