Nutritious Recipes

Roasted Eggplant Parmesan

Ingredients

2 zucchini squash, quartered lengthwise
3 summer squash, quartered lengthwise
1 large eggplant, peeled and cut into ¼” slices
1 tablespoon minced garlic (or 4 cloves)
1 jar tomato pasta sauce
1 package Veggie Slices Mozzarella Flavor (or simply substitute the Veggie Slices with your favorite Galaxy product)
1 small package fresh basil, chopped
1 teaspoon kosher salt
½ teaspoon black pepper
Nonstick vegetable oil spray, as needed
½ cup Panko breadcrumbs
½ cup Veggie Grated Topping Parmesan Flavor

Directions

Preheat oven to 400 degrees. 

Place the zucchini, summer squash and eggplant onto sheet pans or cookie sheets.  Spray with the vegetable oil spray.

Season with salt and pepper. Place in the oven, roasting until they are lightly colored, and turning as needed. Remove from the oven and let cool until easily handled. Reduce oven temperature to 350 degrees. 

In a separate bowl, mix the Veggie Grated Topping and the Panko breadcrumbs.  Reserve.

In the bottom of an ovenproof dish or crock, spoon just enough of the sauce to cover the surface.  Layer all of the other ingredients except the breadcrumb mix throughout the dish, making sure to top each layer with tomato sauce. 

Top the dish with the breadcrumb mixture and place in the oven.  Bake for 20-30 minutes or until warmed in the middle and golden brown on top.

Nutritional Information