Parmesean Zucchini & Eggplant
Wednesday, August 26, 2009 by Alexandra
Parmesan Zucchini & Eggplant
A large part of succeeding in my diet is finding new and interesting ways to cook vegetables. This recipe isn't the quickest, but it sure is good! I came up with the idea to make this because (a) Justin had made something very similar a week before and (b) because I had baby eggplants and zucchini in my fridge that needed to be eaten. It's a version of my Parmesan chicken recipe [coming soon] with using vegetables instead of chicken and egg whites instead of butter.
A large part of succeeding in my diet is finding new and interesting ways to cook vegetables. This recipe isn't the quickest, but it sure is good! I came up with the idea to make this because (a) Justin had made something very similar a week before and (b) because I had baby eggplants and zucchini in my fridge that needed to be eaten. It's a version of my Parmesan chicken recipe [coming soon] with using vegetables instead of chicken and egg whites instead of butter.
The Recipe
- 1 baby eggplant
- 1 zucchini
- 2 egg whites
- 1/2 cup bread crumbs (I use store bought Italian style)
- 1/4 cup grated Parmesan (use a micro plane preferably)
- dash of paprika
- dash of chipotle
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried savory
- olive oil spray
- salt & pepper to taste
Preheat the oven to 425°, you might want to wait to do this until you start breading as the oven will probably be ready before you are.
Begin by chopping up the zucchini and eggplant into slices.
I would aim for 1/4 of an inch thick or a good "pick up and dip" size.
I would aim for 1/4 of an inch thick or a good "pick up and dip" size.
Get out two small bowls and put your egg whites into one bowl.Mix up the breadcrumbs, Parmesan, and all spices in the other bowl.
Spray a glass baking dish with olive oil. Working 5 or 6 pieces at a time, dip the veggies in
the egg whites with one hand and drop them into the bread crumbs bowl then with
another hand cover them with breadcrumbs and place them into the baking dish. Once they
are all covered, top the dish with another good spray of olive oil to help them brown in the oven.
the egg whites with one hand and drop them into the bread crumbs bowl then with
another hand cover them with breadcrumbs and place them into the baking dish. Once they
are all covered, top the dish with another good spray of olive oil to help them brown in the oven.
Cook for 25 mintues at 425° until bottoms are golden brown in the pan.
Let cool for a minute and then serve!
I brought them to work the next day and they were a bit soggy, but still tasted great!
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