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 reduced sodium 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 wide, shallow dish, whisk breadcrumbs and 1/2 cup Parmesan cheese; place flour in third separate wide, 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 veggie Parmesan 10 minutes or until cheese is melted; cool 5 minutes.
3. Cut veggie Parmesan into 6 pieces; serve sprinkled with basil.
Approximate nutritional values per serving (1 piece):
368 Calories, 16g Fat (5g Saturated), 115mg Cholesterol,
654mg Sodium, 38g Carbohydrates, 6g Fiber, 17g Protein