Vegetarian

Eggplant and Summer Squash Parmesan takes 15 minutes to prepare.

Eggplant and Summer Squash Parmesan takes 30 minutes to cook.

Eggplant and Summer Squash Parmesan makes 14 servings.

The ingredients for Eggplant and Summer Squash Parmesan are:

1 Eggplant sliced lengthwise
1 Summer squash sliced lengthwise
1/4 cup bread crumbs
1/4 cup parmesan cheese, grated
1 egg
skim milk

Here is how you make Eggplant and Summer Squash Parmesan:

Spray a cookie sheet with cooking spray. Preheat oven to 375F.Mix egg with enough milk to make an egg wash, in bowl #1.Mix crumbs and cheese in bowl #2.Dip sliced veggies in egg wash, then dredge in cheesy crumbs. Put slices on sprayed cookie sheet and give the tops a quick spray with cooking spray.Bake until veggies are tender (about 1/2 hour). Serve with warmed red sauce. OR put a spoonful of red sauce over the cooked slices and sprinkle with a little mozzarella or parmesan cheese and broil until the cheese is melted.Makes about 14 slices, depending on the size of your eggplant and summer squash.Tip: double or triple the crumbs and cheese, then put the left overs in a ziplock in the freezer for faster prep the next time!Number of Servings: 14Recipe submitted by SparkPeople user THALIA_82.

The nutritional information for Eggplant and Summer Squash Parmesan is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 21.1

• Total Fat: 0.7 g
• Cholesterol: 1.4 mg
• Sodium: 48.2 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 0.6 g
• Protein: 1.3 g