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 teaspoons 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° for 10 minutes.
Turn eggplant and zucchini; top eggplant and zucchini slices evenly with marinara sauce and mozzarella. Bake at 475° for 10 minutes or until cheese is melted and lightly browned. Arrange on a serving platter; drizzle with oil.
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Fun to make with a date! Like the reviewer states below, the zucchini comes out better than the eggplant. You'd be fine just rolling with more of that. Also, make the side! It was pretty good and light, but adds a nice starch so you'll feeling satisfied after the meal.
Will def make again.
I like this more than my husband. That said, I opted to put the eggplant and zucchini on a grill pan and cook them on our Traeger grill - 15 minutes per side, should've gone 20 each side because the zucchini was still a bit firm. I put the sauce/cheese on for the last 5 minutes. I also added some Italian seasoning to the veggies before grilling and after coating with panko. The coating didn't stick very well but once cooked, was pretty tasty but overall these were a little bland. I had some nice basil-infused olive oil to drizzle at the end and even that didn't add enough zip to cure the blah-ness. If I made them again, I'd be tempted to stir in a bit of pesto to the sauce. But I doubt I'll make these again. CL has better recipes.
A 1lb eggplant cut into 8 gave us slices too thick to cook in 20min, while the squash was perfect in that time -- if you make this think about either longer cooking time for the eggplant /or/ cut thinner slices . Made to recipe except topped the red sauce with maybe 1/8tsp pesto, because we had it on hand. Served with the recommended lemon pasta.
My husband and I enjoyed this recipe a great deal. I did make 2 small changes. I used equal parts panko and italian style breadcrumbs. Also, I salted my eggplant slices and let them sit for 15 minutes then dried them between paper towels before breading them. The flavor was great and it was filling. ( I served it with WW spaghetti and extra marinara.)
From reading the previous reviews, I'm wondering what size eggplant the reviewers used. I bought small eggplants and zucchini from the local farmers market, and I thought both turned out equally well. I served the dish with a side of whole wheat spaghetti tossed with olive oil and freshly squeezed lemon juice. I think the reason I'm not giving this a higher rating is because the eggplant and zucchini were too crisp. I would have preferred it if the vegetables had been softer so that they would have seemed almost rich and creamy.
Loved this recipe - it was like having mini pizzas but with a lot fewer carbs. I preferred the zucchini, but the eggplant was also tasty. Next time, I will try to cut the eggplant a little thinner to see if that helps the slices crisp up more. Used fresh sea salt and a garlic tomato sauce. Delicious!