Eggplant & Zucchini Parmesan

Eggplant & Zucchini Parmesan

adapted from Cooking Light October 2014

For another point you can add 2 tablespoons of low fat mozzarella when you top the vegetables with the marinara.

Eggplant & Zucchini Parmesan with Lemon & Parsley Noodles & Zoodles

Makes 2 servings                            4 WW Blue points / serving

Cooking spray

1/2 eggplant, sliced 1/2 inch thick (4 slices)

1/2 medium zucchini, sliced 1/2 inch thick (6 slices)

1 tsp water

1 egg, beaten

1 cup panko

1 tsp Italian seasoning

1 1/2 Tbsp shredded parmesan cheese

pinch kosher salt

1/2 cup of your favorite fat free marinara sauce

Lemon parsley Noodles & Zoodles

1. Preheat oven to 475F
2. Line a baking sheet with foil. Place a wire rack on the baking sheet and coat with cooking spray.
3. Combine egg and water in a bowl and whisk to combine
4. In another bowl combine the panko, Italian seasoning and Parmesan.
5. Dip the eggplant in the egg mixture, allow excess to fall off, then into the panko, pressing gently for the crumbs to adhere. Place on wire rack.
6. Repeat with the remaining eggplant and zucchini.
7. Coat both sides of the eggplant and zucchini with cooking spray. Sprinkle with salt.
8. Bake at 475F for about 10 minutes.
9. Turn the eggplant and zucchini over, top with the sauce and mozzarella.
10. Bake an additional 10 minutes or until lightly browned.
11. Serve with Lemon Parsley Noodles & Zoodles

Enjoy !