Eggplant & Zucchini Parmesan

Name: Eggplant & Zucchini Parmesan Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: VEG; 4 small zucchini 1/2 inch lengthwise slices; 2 med eggplant 1/2 inch slices; 1 1/2 cups whole-wheat or multi-grain bread crumbs; 1 tsp. oregano leaves; 1/2 tsp salt; 2 eggs; 3 tbsp. milk; 1 1/2 tbsp olive oil in a pump-sprayer; SAUCE; 1 can crushed tomatoes (28 oz. size); 1 clove garlic; 1/2 tsp. salt; 1 tsp oregano leaves; CHEESE; 300 g fresh mozzarella; 3/4 cup grated parmesan

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Minutes to Prepare: 20
Minutes to Cook: 50

Number of Servings: 6

Ingredients

VEG4 small zucchini, 1/2 inch lengthwise slices2 med eggplant, 1/2 inch slices1 1/2 cups whole-wheat or multi-grain bread crumbs1 tsp. oregano leaves1/2 tsp salt2 eggs3 tbsp. milk1 1/2 tbsp olive oil in a pump-sprayerSAUCE1 can crushed tomatoes (28 oz. size)1 clove garlic1/2 tsp. salt1 tsp oregano leavesCHEESE300 g fresh mozzarella3/4 cup grated parmesan

Directions

Put the breadcrumbs, salt and oregano onto a plate and mix. Put the egg and milk in another shallow dish and whisk with a fork. Dip the zucchini and eggplant slices into the egg and then coat in the crumbs. Line on baking sheets. Spray the coated veg with the oil. Put them under the broiler for about 5 minutes on each side, until nicely browned and crisped. Line a lasagna pan with the browned veg in layers.

Mix the tomato, garlic, salt and oregano together and pour it over the veg in the pan.

Cut the mozzarella into 1/4 inch slices and layer over the tomato sauce. Sprinkle with the parmesan.

Bake at 350 degrees for about 30 minutes until the veg is tender, and the cheese golden and bubbly. Let stand for 10 minutes before cutting.

Number of Servings: 6

Recipe submitted by SparkPeople user ARDONINI.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving