Summer Eggplant Parmesan with Squash & Tomatoes

Name: Summer Eggplant Parmesan with Squash & Tomatoes
Cook time: 50 min
Total time: 50 min
Cuisine: American
Ingredients: Cooking spray; 1 (1-pound) eggplant, unpeeled; 1 cup whole-wheat panko breadcrumbs; 1/4 teaspoon onion powder; 2 teaspoons salt-free garlic-and-herb seasoning, divided; 1/4 cup whole-wheat flour; 1 large egg, beaten; 1 medium zucchini, chopped (about 1 1/4 cups); 1 medium yellow squash, chopped (about 1 cup); 1 cup multicolored grape tomatoes; 1 small red onion, chopped (about 1/2 cup); 3/4 cup lower-sodium marinara sauce; 3/4 cup shredded low-moisture mozzarella cheese; 1/4 cup grated Parmesan cheese (about 1/4 cup); 1/4 teaspoon salt; 1 tablespoon balsamic glaze

Instructions

Cook:50min

This summer eggplant Parmesan embraces many of the season’s best veggies, from sweet summer squash to juicy grape tomatoes to tender-crisp slices of eggplant coated in a crispy layer of seasoned breadcrumbs.

Updated at: Fri, 22 Nov 2024 01:04:45 GMT