Eggplant and Zucchini Parmesan

By jeknudson

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 (such as Dell'Amore)
• 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
• 4 teaspoons extra-virgin olive oil

Details

Servings 4
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 serving platter, drizzle with oil.