Italian

Eggplant and Zucchini Parmesan is for Dinner.

Eggplant and Zucchini Parmesan takes 20 minutes to prepare.

Eggplant and Zucchini Parmesan takes 50 minutes to cook.

Eggplant and Zucchini Parmesan makes 6 servings.

The ingredients for Eggplant and Zucchini Parmesan are:

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

Here is how you make Eggplant and Zucchini 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: 6Recipe submitted by SparkPeople user ARDONINI.

The nutritional information for Eggplant and Zucchini Parmesan is:

• 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

Eggplant and Zucchini Parmesan is Italian cuisine.