Eggplant and Zucchini Parmesan


This is a good go to meatless dish. Eggplant and Zucchini are a pair made in heaven and low in calories. Absolutely delicious.
 

Eggplant and Zucchini Parmesan
 
Here are the Ingredients:
  • 2 egg whites
  • 1 medium eggplant cut thick lengthwise in slices
  • 1 medium zucchini cut thick lengthwise in slices
  • 1/2 cup yellow onion, chopped
  • 1/2 cup plain dried bread crumbs
  • Olive oil spray
  • 1 cup tomatoes, chopped with their juice
  • 1/2 cup canned roasted tomatoes, diced
  • 1/4 cup chopped fresh basil or 1 tsp dried
  • salt and pepper
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 4 cloves garlic, chopped
Preheat oven 400
 
In a shallow dish, beat the egg whites and 2 tbsp of water until foamy. Dip eggplant into egg whites, then into bread crumbs, pressing crumbs into eggplant. Place eggplant and zucchini on foil lined baking sheet and spray oil over eggplant slices. Bake 30 minutes, turn eggplant over after 20 minutes, until golden brown. Sauté the onions and garlic with oil spray. In a bowl, stir together tomatoes and their juice, basil, salt, pepper, garlic, and onions. Spoon 1/4 cup of tomato mixture into bottom of 9″ square glass baking dish. Place half of eggplant and zucchini over sauce; spoon half of remaining tomato mixture over eggplant; and sprinkle half of mozzarella on top. Repeat with remaining eggplant, zucchini tomato mixture, and mozzarella. Sprinkle Parmesan on top and bake for 20 minutes.
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