Mixed Veggie Parmesan
Prep: 20 minutes plus cooling
Roast: 28 minutes • Serves: 6
1-1/4 cups Italian-style breadcrumbs
3/4 cup grated Parmesan cheese
1 cup all-purpose flour
1 large orange bell pepper, cut lengthwise into 2-inch-thick strips
1 large yellow bell pepper, cut lengthwise into 2-inch-thick strips
1 medium eggplant, cut crosswise into 1/2-inch-thick slices
1 medium zucchini, cut diagonally into 1/2-inch-thick slices
2 tablespoons olive oil
2 cups marinara sauce
1 cup shredded mozzarella cheese
2 tablespoons finely chopped fresh basil
1.Preheat oven to 425°; line 2 rimmed baking pans with parchment paper. In wide, shallow dish, whisk eggs. In separate shallow dish, whisk breadcrumbs and 1/2 cup Parmesan cheese; place flour in third separate shallow dish. Dredge bell peppers in flour, shaking off excess, then dip in egg, then in breadcrumb mixture to coat and place on prepared pans; repeat with eggplant and zucchini. Drizzle vegetables with oil; roast 18 minutes or until golden brown, rotating pans halfway through cooking. Cool 5 minutes.
2.Spread 1/2 cup sauce in bottom of 13 x 9-inch baking dish; arrange eggplant in single layer over sauce. Spread 1/2 cup sauce over eggplant; alternately arrange peppers and zucchini over eggplant, overlapping slightly. Spread remaining 1 cup sauce over vegetables; sprinkle with mozzarella cheese and remaining 1/4 cup Parmesan cheese. Roast casserole 10 minutes or until cheese melts; cool 5 minutes.
3.Cut casserole into 6 pieces; serve sprinkled with basil.
Approximate nutritional values per serving (1 piece):
369 Calories, 16g Fat (5g Saturated), 115mg Cholesterol, 1014mg Sodium,
38g Carbohydrates, 6g Fiber, 11g Sugars, 3g Added Sugars, 17g Protein
Dietitian’s Dish:
Did you know eggplant contains copper, which is essential for making energy, red blood cells and connective tissues? It keeps the nervous and immune systems working right.
