Sunday, January 26, 2014

Eggplant, Squash & Zucchini Parmesan


This is a pretty classic dish that can be eaten as a meatless meal or a side dish.  And the panko breadcrumbs stay crispy while the veggies are tender.

EGGPLANT, SQUASH & ZUCCHINI PARMESAN
1 eggplant, sliced
1 large yellow squash, sliced
1 large zucchini, sliced
4 C panko breadcrumbs
1 packet Zesty Italian dressing mix
1/2 C shredded Parmesan
1 C flour
1/4 C butter, melted
4 eggs
Splash of water
Olive oil
2 C Basic Marinara
1/2 C shredded Mozzarella cheese

Drizzle a sheet pan with some olive oil.  Preheat the oven to 350 degrees.  Mix the eggs with the splash of water.  Mix the panko, flour, butter, and Italian dressing mix together in a bowl. Dredge the veggie slices in the egg and then into the panko mixture and coat both sides.  Lay them on the sheet pan in a single layer.  Bake them, turning once, until the veggies are tender and the coating is browned.

Put the marinara sauce into a casserole pan.  Lay the veggies down onto the sauce (you may have to overlap them a bit).  Sprinkle on the Mozzarella and Parmesan cheese. Bake for about 15 minutes or until the sauce is warmed through and the cheese is melted.

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