Eggplant & Zucchini Parmesan

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 460.7
  • Total Fat: 21.3 g
  • Cholesterol: 85.1 mg
  • Sodium: 1,695.9 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 8.6 g
  • Protein: 25.5 g

View full nutritional breakdown of Eggplant & Zucchini Parmesan calories by ingredient
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A baked variety with extra veg. A baked variety with extra veg.
Number of Servings: 6


    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

    1 can crushed tomatoes (28 oz. size)
    1 clove garlic
    1/2 tsp. salt
    1 tsp oregano leaves

    300 g fresh mozzarella
    3/4 cup grated parmesan


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.

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