Eggplant or Zucchini Parmesan Recipe

Name: Eggplant or Zucchini Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggplant And/or Zucchini, Unpeeled; 4 slices Whole Grain Bread; ⅓ cups Grated Parmesan Cheese; 1 whole Large Egg; 2 Tablespoons Water; 1 clove Garlic; 8 ounces, weight Grated Mozzarella Cheese; 3 Tablespoons Olive Oil; 1 jar Favorite Prepared Spaghetti Sauce- I Used Newman's; 2 teaspoons Italian Seasoning Blend

Servings: persons

2 whole Eggplant And/or Zucchini, Unpeeled
4 slices Whole Grain Bread
⅓ cups Grated Parmesan Cheese
1 whole Large Egg
2 Tablespoons Water
1 clove Garlic
8 ounces, weight Grated Mozzarella Cheese
3 Tablespoons Olive Oil
1 jar Favorite Prepared Spaghetti Sauce- I Used Newman's
2 teaspoons Italian Seasoning Blend

1
Heat oven to 350 degrees F.
2
Cut ends off of eggplant or zucchini and cut into 1/4 inch-thick slices.
3
Process the bread slices in a food processor to make about 1 1/2 cups of breadcrumbs.
4
Mix together bread crumbs and Parmesan cheese.
5
Set aside.
6
Beat together egg and water.
7
Grate the garlic finely, then add to the shredded mozzarella.
8
Dip the eggplant or zucchini slices in the egg mixture and then dredge in the crumbs to coat.
9
Heat half of olive oil at low-medium heat in a 10-inch skillet.
10
Place slices in hot oil in skillet, turning once until golden brown, just a few minutes.
11
Add more oil to skillet as needed to keep the slices from sticking.
12
Place in a 9x11 casserole dish in rows.
13
Top each slice with 1 to 2 tablespoonfuls of spaghetti sauce, a bit of the mozzarella cheese mixture, and a sprinkling of Italian seasoning.
14
Repeat with the rest of the slices of eggplant and/or zucchini, in layers.
15
Top with any remaining cheese.
16
Bake for 30 minutes uncovered, or until bubbly and cheese is just beginning to be golden-coloured.
17
Serve immediately, and enjoy immensely!

339

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 10 ingredients. The key ingredients include: 2 whole Eggplant And/or Zucchini, Unpeeled, 4 slices Whole Grain Bread, ⅓ cups Grated Parmesan Cheese, 1 whole Large Egg, and more.

Yes, Eggplant or 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 or Zucchini Parmesan

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