Eggplant And Zucchini Parmesan Recipe

Name: Eggplant And Zucchini Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 475u00b0.
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 475u00b0 for 10 minutes.
3
Turn eggplant and zucchini; top eggplant and zucchini slices evenly with marinara sauce and mozzarella. Bake at 475u00b0 for 10 minutes or until cheese is melted and lightly browned. Arrange on a serving platter; drizzle with oil.
4
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347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cooking spray, 1 (1-pound) eggplant, 2 teaspoons water, 2 large eggs, lightly beaten, and more.

Yes, Eggplant And Zucchini Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant And Zucchini Parmesan

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