Summer Eggplant Parmesan with Squash & Tomatoes

Ingredients

 Cooking spray

1 (1-pound) eggplant, unpeeled

1 cup whole-wheat panko breadcrumbs

1/4 tsp onion powder

2 tsp 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

1/4 tsp salt

1 tbsp balsamic glaze

 

 

Preparations

Position oven racks in middle and lower thirds; preheat to 425°F. Line 2 large rimmed baking sheets with foil. Set a wire rack on one; coat the foil on the second baking sheet with cooking spray.

Cut eggplant lengthwise into 4 (3/4-inch-thick) slices, keeping the stem intact. Stir panko, onion powder and 1 teaspoon garlic-and-herb seasoning together in a large shallow bowl. Place flour in a second large shallow bowl and place egg in a third large shallow bowl.

Working with 1 eggplant slice at a time, dredge in the flour and shake off excess. Dip in the egg; let excess drip off. Dredge in the panko mixture to coat, pressing to adhere. Place on the prepared wire rack. (Discard any remaining egg, flour and panko mixture.)

Generously coat the tops of the eggplant slices with cooking spray. Bake on the upper rack, carefully flipping and coating with cooking spray once, until the panko is browned and the eggplant is tender, about 40 minutes. 

Meanwhile, toss zucchini, squash, tomatoes, onion and the remaining 1 teaspoon garlic-and-herb seasoning together on the other baking sheet. Bake on the lower rack until lightly browned and tender, 12 to 15 minutes. Remove from the oven and cover with foil to keep warm. 

Increase oven temperature to broil; preheat for 5 minutes. Meanwhile, top eggplant slices with marinara, mozzarella and Parmesan. Broil until the cheeses are melted and browned in spots, 2 to 3 minutes. Transfer to a platter, and top with the zucchini mixture. Sprinkle with salt and drizzle with balsamic glaze.

 

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