I didn't make this recipe up, but I wish I did. This is really one of the best meals I've made in a long time. This is not terribly difficult, but time consuming. You got to give this one a try!
Ingredients:
1 large eggplant1 large zucchini
2 egg whites
1 cup panko bread crumbs
1/4 cup grated parmesan cheese
Marinara sauce
Mozzarella cheese
1/2 pound spaghetti
1 tablespoon olive oil
1/8 cup Italian Parsley
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
Salt and pepper
Preparation:
Use a vegetable peeler and peel the eggplant and then slice into 3/4" thick pieces. Next, take the zucchini and slice at an angle about 1/2" thick.
Next, prepare the breading for the vegetables. Take a shallow dish like a glass pie pan and mix the egg whites. Take a second shallow dish and add the panko bread crumbs, parmesan cheese and salt and pepper.
Pre-heat the oven to 350 degrees. Take a baking pan and cover with aluminum foil. Take the eggplant and zucchini slices and dredge in the egg whites and then in the bread crumb mixture and place on the baking tray. Bake for 20 minutes turning once after ten minutes. After 20 minutes take some marinara sauce and cover the eggplant and zucchini. Put some shredded mozzarella on top of the sauce and bake another 15 minutes.
While the parmesan is baking, start the lemon parsley pasta by cooking your pasta in a large stock pot filled with salted water. Cook the pasta to al dente, firm to the bite. While the pasta is cooking, grate the rind of the lemon and then juice the lemon. Lastly, rough chop some parsley.
When the pasta is done, drain and place the pasta in a large sauté pan. Add the olive oil, lemon rind, lemon juice and parsley. Heat the pan to medium high and toss the pasta and prepare to serve.
To serve, place a portion of pasta on a serving plate. Take the eggplant and zucchini parmesan out of the oven and place two slices of eggplant and one zucchini on the plate. Garnish the dish with chopped Italian parsley and fresh ground black pepper.
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