Eggplant Zucchini Parmigiana Recipe

Name: Eggplant Zucchini Parmigiana Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 med. eggplant (1 lb.), cut in 1/4 inch crosswise slices; 1 tbsp. mayonnaise type salad dressing; 1/4 c. Italian seasoned bread crumbs; 1 c. low fat cottage cheese; 1 egg, slightly beaten; 1/4 teaspoon garlic salt; 1 can (8 ounce.) tomato sauce; 1 c. diced, part skim Mozzarella cheese (4 ounce.); 2 tbsp. grated Parmesan cheese; 1 sm. zucchini (6 ounce.), cut in 1/8 inch thick slices

Servings: persons

1
Arrange eggplant in 1 layer on cookie sheet.
2
Spread with dressing; sprinkle with crumbs.
3
Bake in preheated 475 degree oven for 10 min.
4
Remove from oven, reduce oven temperature to 375 degrees.
5
Mix together cottage cheese, Large eggs and garlic salt.
6
In 10 x 6 x 2 inch baking dish sprayed with Pam, layer all the eggplant, half the cottage cheese mix, sauce, Mozzarella and Parmesan.
7
Top with all the zucchini and layer of remaining cottage cheese mix, sauce, Mozzarella and Parmesan.
8
Bake uncovered in 375 degree oven for 30 min or possibly till bubbly.
9
Let stand 5 min before cutting.
10
Only 140 calories per serving.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 med. eggplant (1 lb.), cut in 1/4 inch crosswise slices, 1 tbsp. mayonnaise type salad dressing, 1/4 c. Italian seasoned bread crumbs, 1 c. low fat cottage cheese, and more.

Yes, Eggplant Zucchini Parmigiana Recipe 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.

That's it — enjoy your meal!