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Friday, August 03, 2007

zucchini eggplant parmesan

eggplant parmesan-1

This is the "diet" version of my Eggplant Parmesan recipe. I like it because it is easy to throw together on a weeknight and is filling, yet not heavy.

¼ cup fresh grated Parmesan
2 cups bread crumbs with herbs and any other flavoring of choice
2 eggs well-beaten, handy in a shallow dish
few Tbsp canola oil as needed
1 medium globe eggplant
1 large zucchini
salt to taste
1 cup grated part-skim, low-fat mozzarella
store-bought or home-made tomato sauce
some grated Parmesan for garnish


Slice the eggplant and zucchini, salt them and let them sit for about 5-8 minutes, then drain and pat dry really well.

Combine the grated Parmesan cheese and bread crumbs and keep handy in a shallow dish; keep the beaten eggs handy in another shallow dish

Heat a non-stick griddle or skillet to medium heat; heat oven to 350°F; lightly grease a casserole or oven-safe dish and keep handy

Dip the eggplant/zucchini slices in egg first and then in bread crumbs; press to coat well and place on the hot pan, in batches; cook both sides till golden brown and the vegetables are cooked through, add a few teaspoon of oil at a time as needed

When all eggplant and zucchini are pan-fried as above, in the prepared oven-safe dish assemble the layers: eggplant/zucchini slices, tomato sauce, cheese; bake in the 350°F oven for about 10-15 minutes till cheese melts, the sauce bubbles and the dish comes together

Serve warm with extra tomato sauce and garnish with grated Parmesan cheese if desired.


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