Eggplant & Zucchini Parmesan with Lemon-Parsley Pasta

This is my first attempt at making parmesan ANYTHING, so be gentle. I will need to attempt it again, because I feel like I didn’t get enough breading on there this time around.


Eggplant and Zucchini Paremsan


  • Cooking spray
  • 1 1-pound 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 sea salt
  • 3/4 cup lower-sodium marinara sauce
  • 2 ounces part-skim mozzarella cheese, shredded
  • 4 tsp EVOO


  1. Preheat oven to 475°F.
  2. Place a wire rack on a baking sheet. Coat rack with cooking spray. Cut top and bottom off eggplant. Partially peel eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplant crosswise into 8 slices. Combine 2 tsp water and eggs in a shallow dish, stirring with a whisk. Combine panko and Parmesan in a shallow dish. Dip eggplant and zucchini in egg mixture. Dredge in panko mixture, gently pressing mixture to adhere. Arrange eggplant and zucchini on prepared rack; coat with cooking spray. Sprinkle evenly with salt. Bake at 475°F for 10 minutes.
  3. Turn eggplant and zucchini; top eggplant and zucchini slices evenly with marinara sauce and mozzarella. Bake at 475°F for 10 minutes or until cheese is melted and lightly browned. Arrange on a serving platter; drizzle with oil. Serves 4 (serving size: 2 eggplant slices and 3 zucchini slices).


Lemon-Parsley Pasta


  • 6 ounces whole wheat spaghetti.
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tbsp EVOO
  • 1 tsp grated lemon rind
  • 1 tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper


  1. Cook spaghetti according to package directions, omitting salt and fat. Drain.
  2. Combine pasta with other ingredients in a large bowl; toss. Serves 4 (serving size: 2/3 cup).



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