Either way, this baked dish is perfect for a weeknight meal and can be easily made in larger batches for a social gathering. -Slice the eggplant into 1/2″ rounds and place them flat on a baking sheet. Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese. https://addapinch.com/parmesan-zucchini-and-eggplant-recipe Mix breadcrumbs, spices and Parmesan cheese … 16 %, cups breadcrumbs, seasoned with spices. The night I made it, I served it as a meatless main course and served it alongside a healthy green salad (much to my husband’s chagrin. No need to peel the zucchini. Thanks for visiting. Start by preparing the eggplant: wash the eggplant and trim off the green end. You can also just oven bake the eggplant and dip into sauce for appetizers. Last layer should be white sauce. -Sprinkle each eggplant round with a light sprinkling of salt and allow them to sit for a few minutes while you prepare the zucchini rounds and get your breading ingredients together. (optional)Taste of sauce is bitter you can add 1 … Haha. You can serve this as a main course or side dish. ), EGGPLANT AND ZUCCHINI PARMESAN     {PRINT THIS RECIPE}, Serves: 4-6 (as a main course)  8-10 (as a side dish)Prep time:   approximately 15 minutesBake time: 40 minutes, 1 1/2 cup wheat germ1 1/2 cup panko crumbs1 teaspoon salt (plus additional for salting the eggplant)1/2 teaspoon black pepper2 teaspoons garlic powder1 egg1 cup egg whites1 large eggplant1 large zucchiniolive oil spray1 1/2 cups canned tomato puree1/4 – 1/2 cup Parmesan cheese, -Preheat your oven to 425 degrees.-Slice the eggplant into 1/2″ rounds and place them flat on a baking sheet.-Sprinkle each eggplant round with a light sprinkling of salt and allow them to sit for a few minutes while you prepare the zucchini rounds and get your breading ingredients together.-Slice the zucchini into 1/2″ rounds and set aside.-In a large shallow dish, combine the wheat germ, panko crumbs, salt, pepper, and garlic powder.-In a second large shallow dish, whisk together the egg and egg whites.-Using a paper towel, dab off the moisture from the eggplant slices that the salting produced. I hope you’re  hungry!! (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft). 49 g In a 3 1/2- or 4-quart slow cooker, combine eggplant, zucchini, onion, spaghetti sauce, and the 1/3 cup Parmesan cheese. Advertisement Step 2 You can peel the skin if you like. Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used. Total Carbohydrate Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart … Sprinkle on half of the basil and half of the parmesan cheese. -Preheat your oven to 425 degrees. , Sign up to get your FREE KUDOS KITCHEN RECIPES delivered to your inbox, Copyright © 2020 Kudos Kitchen by Renee | Trellis Framework by Mediavine, Thanks for visiting my Kudos Kitchen By Renee ~ Where food and art collide on a regular basis , Seafood Recipes (fish, shrimp, scallop recipes, etc), Best of Kudos Kitchen’s BBQ Side Dish Recipes, Light and Fit Recipes (lower calorie and healthier recipes), Ethnic Inspired Recipes (German, Italian, Irish, Greek, Tex-Mex, Asian, French), Patriotic Inspired Recipes (Red, White, and Blue recipes). Or maybe it’s more like an eggplant Parmesan, without the Parmesan. We grew some absolutely gorgeous eggplants this year in our garden. I tried to keep this recipe as light and healthy as possible so I used some wheat germ in with my panko crumbs for the coating, and I also substituted mostly egg whites for the whole eggs (I did use one whole egg) in the coating process. lightly beaten 1 1/2 cups whole-wheat panko 3 tablespoons grated vegetarian Parmesan cheese 1 Season with salt and pepper. Stir in canned tomatoes, paste, spices and wine. https://www.allrecipes.com/recipe/229369/baked-eggplant-parmesan I’m Renée! This salting step takes out some of the bitterness from the eggplant and also helps to release some of the water retained in the eggplant for a crispier coating.-Lightly spray a 9×13 baking dish with cooking spray.-Alternating from eggplant to zucchini rounds, dip each slice into the egg mixture (turning to coat both sides) and then place each slice into the coating mixture, making sure to press the crumbs firmly onto each round (turning to coat both sides).-Place the coated rounds into a single layer in the prepared pan, alternating between eggplant and zucchini.-Once all the slices are in place, lightly spray the slices with the olive oil spray.-Spoon the tomato puree evenly down the middle of the slices in two long lines.-Sprinkle the Parmesan cheese over the tomato puree.-Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.-Uncover the dish and continue baking for an additional 20 minutes so the coating crisps and so the Parmesan cheese browns nicely.-You are now ready to dig in, but don’t forget to pour the wine first… . https://www.rachaelraymag.com/recipe/baked-eggplant-and-zucchini

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