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Eggplant and Zucchini Parmesan

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Eggplant and Zucchini Parmesan

Ingredients

Cooking Spray
1 (1 lb) eggplant
2 teaspoons water
2 large eggs, lightly beaten
1 ½ cups whole grain panko
3 tablespoons grated vegetarian parmesan cheese
1 medium-sized zucchini, peeled and cut diagonally into 12 slices
¼ teaspoon kosher salt
¾ cup low-sodium marinara sauce (such as Dell'amore)
2 ounces grated partially low-fat mozzarella cheese (about 1/2 cup)
4 teaspoons extra virgin olive oil

To make


Preheat the oven to 475 degrees.Place a wire rack on a baking sheet. Brush the baking dish with cooking spray. For eggplants, cut off the top and bottom. Partially peel the eggplant lengthwise with a vegetable peeler, leaving long purple streaks. Cut the eggplant crosswise into 8 slices. Combine 2 teaspoons of water and eggs in a shallow bowl, stirring with a whisk. Combine panko and parmesan cheese in a shallow bowl. Dip the eggplant and zucchini in the egg mixture. Roll in the panko mixture, pressing the mixture lightly to make it stick. Place the eggplant and zucchini on the prepared rack; brush with cooking spray. Sprinkle evenly with salt. Bake at 475 ° C for 10 minutes.Flip the eggplant and zucchini over; pour the marinara sauce and mozzarella evenly over the eggplant and zucchini slices. Bake at 475 ° C for 10 minutes or until the cheese is melted and lightly browned. Place on a serving platter; drizzle with oil.
  Views: 14
  Published: 11/20/2023 7:51 PM

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