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Eggplant and Zucchini Parmesan Recipe

   
 

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     Eggplant and Zucchini Parmesan

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   4

Ingredients
Cooking spray
1 (1-pound) eggplant
2 teaspoons water
2 large eggs, lightly beaten
1 1/2 cups panko
3 tablespoons grated 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

Instructions
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 a serving platter; drizzle with oil.


Originally Submitted
4/19/2015





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