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Eggplant and Zucchini Parmesan

MyRecipes
  • minutes
  • Serves

INGREDIENTS

Cooking spray

1

eggplant

2 tsp

water

2

large eggs, lightly beaten

1 1/2 cups

whole-wheat panko

3 tbsp

grated vegetarian Parmesan cheese

1

medium zucchini, trimmed and cut diagonally into 12 slices

1/4 tsp

kosher salt

3/4 cup

lower-sodium marinara sauce (such as Dell'Amore)

2 oz

part-skim mozzarella cheese, shredded (about 1/2 cup)

4 tsp

extra-virgin olive oil