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Eggplant and Zucchini Parmesan

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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

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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

Details

Adapted from myrecipes.com

Preparation

Step 1

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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