Eggplant Parmesan Zucchini Recipe

If you have concerns using oil olive oil is a really healthy and good fat just replace the amount with vegetable broth.

Eggplant parmesan zucchini recipe. Lay the eggplant and zucchini slices on a baking sheet. Add the eggplant zucchini green pepper and onions and cook until barely tender. If desired sprinkle with the 1 4 cup parmesan cheese.

Add slices of zucchini and eggplant along with garlic and cook until tender about 12 to 15 minutes stirring occasionally to make sure all are cooked. In a 3 1 2 or 4 quart slow cooker combine eggplant zucchini onion spaghetti sauce and the 1 3 cup parmesan cheese. In a gallon size zip lock bag place flour salt and pepper seal give a shake then add eggplant to coat.

Make the white sauce according the directions from my moussaka recipe. Then dip eggplant into bag of seasoned breadcrumbs to coat them. Add to the bowl with the zucchini.

Halve the cherry tomatoes and add them to the bowl. Sprinkle with grated parmesan and salt and pepper for serving. This eggplant and or zucchini parmigiana is a fat reduced version and easy version.

Grill until the vegetables are tender but not overcooked about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini. Drizzle the cut vegetables with the olive oil then add the garlic salt pepper 1 3 cup of the parmesan cheese and half of the basil and parsley. Combine panko and parmesan in a shallow dish.

Dip eggplant and zucchini in egg mixture. Meanwhile working in batches dunk zucchini slices in egg wash shaking off excess then dredge in breadcrumb mixture. Mix eggs and buttermilk in bowl.