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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.