October Recipe: Eggplant & Zucchini Parmesan

October Recipe: Eggplant & Zucchini Parmesan


Eggplant & Zucchini Parmesan Bake
It may come as a surprise that our garden gave us copious bounty of eggplant and zucchini this year. This is a delicious way to use it up. Pair it with the Little James Basket Press Blanc for a delicious entrée this October!

Cooking Spray
1 (1-pound) Eggplant
2 tsp water
2 large eggs, lightly beaten
1 ½ cups whole-wheat panko
3 Tbsp grated Parmesan cheese
1 medium zucchini, trimmed and cut diagonally into 12 slices
¼ tsp kosher salt
¾ cup lower-sodium marinara sauce (Such as Dell’Amore)
2 oz part-skim mozzarella cheese, shredded (about ½ cup)
4 tsp extra-virgin olive oil


1. Preheat oven to 475 degrees.
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 strips. Cut eggplant crosswise into 8 slices. Combine 2 tsp 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 degrees for 10 minutes.
3. Turn eggplant and zucchini; top eggplant and zucchini slices evenly with marinara sauce and mozzarella. Bake at 475 degrees for 10 minutes until cheese is melted and lightly browned. Arrange on a serving platter; drizzle with oil.



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