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Eggplant and Zucchini Parmesan

Photo: Whitney Ott; Styling: Claire Spollen


Yield Serves 4 (serving size: 2 eggplant slices and 3 zucchini slices)


  • Cooking spray
  • 1 (1-pound) eggplant
  • 2 teaspoons water
  • 2 large eggs, lightly beaten
  • 1 1/2 cups whole-wheat panko
  • 3 tablespoons grated vegetarian Parmesan cheese
  • 1 medium zucchini, trimmed and cut diagonally into 12 slices
  • 1/4 teaspoon kosher salt
  • 3/4 cup lower-sodium marinara sauce (such as Dell'Amore)
  • 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
  • 4 teaspoons extra-virgin olive oil

Nutrition Information

  • calories 291
  • fat 12.4 g
  • satfat 3.7 g
  • monofat 5.2 g
  • polyfat 1.2 g
  • protein 15 g
  • carbohydrate 32 g
  • fiber 8 g
  • cholesterol 104 mg
  • iron 3 mg
  • sodium 384 mg
  • calcium 185 mg

How to Make It

  1. Preheat oven to 475°.

  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 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.

  3. 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.

Cook's Notes

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