Your rating
Not rated yet!
Modify
Zucchini Noodle Eggplant Parmesan
Created by: Howcan Team
Ingredients
- 1 large eggplant, sliced into 1/2 inch rounds
- 2 cups of zucchini noodles
- 1 cup of marinara sauce
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of all-purpose flour
- 2 eggs, beaten
- 1 cup of breadcrumbs
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- Preheat the oven to 375°F. Grease a 9x13 inch baking dish with olive oil.
- In a shallow dish, mix together the breadcrumbs, dried oregano, dried basil, garlic powder, and a pinch of salt and pepper.
- Place the flour in another shallow dish, and the beaten eggs in a third shallow dish.
- Dredge each eggplant slice in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. Place the coated eggplant slices on a baking sheet.
- Bake the eggplant slices in the preheated oven for 15 minutes, then flip and bake for an additional 10 minutes, or until golden and crispy.
- In the prepared baking dish, spread a thin layer of marinara sauce. Arrange half of the zucchini noodles on top of the sauce.
- Place the baked eggplant slices on top of the zucchini noodles, then cover with the remaining marinara sauce.
- Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the dish.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Allow to cool for a few minutes before serving. Enjoy your Zucchini Noodle Eggplant Parmesan!
Eggplant Parmesan has a rich history in Italian cuisine, dating back to the southern regions of Campania and Sicily. Traditionally made with breaded and fried eggplant slices, layered with marinara sauce and mozzarella, it's a beloved comfort food. However, a modern twist has emerged, replacing the traditional penne with zucchini noodles. This healthier alternative has gained popularity in recent years, especially among those following a low-carb or gluten-free diet. Chefs and restaurants across the globe have embraced this variation, offering their own creative takes on the dish. For the best version, seek out a restaurant known for its fresh, flavorful marinara sauce and perfectly seasoned zucchini noodles. The key to getting this dish right lies in achieving a balance of flavors and textures, ensuring the eggplant is tender and the zucchini noodles are not overly watery. Whether you opt for the classic eggplant or the zucchini noodle version, Eggplant Parmesan remains a timeless Italian favorite.
60 min
4
380 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Most recent recipes
Keto Zucchini Noodles with Pesto and Grilled Chicken
A delicious low-carb meal featuring zucchini noodles, homemade pesto, and grilled chicken.
30 min
4
350 calories
Berry Blast Smoothie Bowl with Greek Yogurt
A refreshing and nutritious smoothie bowl packed with berries and topped with a dollop of creamy Greek yogurt.
10 min
2
250 calories
Honey Glazed Bacon-Wrapped Green Beans
These bacon-wrapped green beans are the perfect combination of savory and sweet, with a delicious honey glaze.
40 min
6
220 calories