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Eggplant and Zucchini Parmesan Casserole

by Meghann on May 14, 2012

I’m quickly discovering that Monday and Wednesday nights are going to be tricky in the dinner department. Those are my swim nights (AWESOME session tonight, by the way) and, since the pool is about 30 minutes from my house, I usually don’t get home until after 7:30. By then I’m exhausted and starving. Dinner has to be quick, easy, and go directly in my tummy.

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I actually started planning tonight’s meal while doing laps (what? gotta occupy my mind somehow ;) ). I had an eggplant in the fridge that i was planning to made eggplant parmesan with, but that sounded a little boring. What if I chopped the eggplant up with some of the zucchini I bought and make a eggplant/zucchini parmesan casserole? Yes, that could work.

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Derek helped me start the meal as soon as I walked in the door, then I took a shower as it baked. It may have taken a little longer than I was hoping it would take, but the results were worth it. ;)

Eggplant and Zucchini Parmesan Casserole

  • 1 medium eggplant
  • 1 large zucchini
  • 2 eggs
  • splash of milk
  • 1 cup whole wheat flour
  • 1/2 cup whole wheat bread crumbs + 1 tablespoon
  • oregano
  • dried basil
  • thyme
  • salt
  • pepper
  • 1 can drained garbanzo beans
  • 1 cup mozzarella (I used mini mozz balls, but shredded works too) + 1/4 cup
  • 1/4 cup shredded parmesan
  • 1.5 cups marinara sauce

Preheat the oven to 375.

Start by cubing the eggplant and zucchini into bite-sized pieces. Set aside.

In one medium bowl, whisk the two eggs together with the milk. In another, combine the flour, 1 cup bread crumbs, and seasonings. Dip the eggplant/zucchini in the egg, then coat with the flour mix and place in a greased casserole dish. Once the dish is full, bake at 375 for 10 minutes.

Remove the veggies from the oven and add the can of garbanzo beans, 1 cup mozzarella, and parmesan to the dish. Cover it all with the marinara sauce and give it a good mix to make sure everything is evenly coated with mariana.

Bake for 20 minutes. Remove from oven, top with remaining cheese and bake for an additional 5.

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Confession: I was too impatient/hungry to let it bake the entire 20 minutes. I pulled it out after 15 and served my plate before putting it back in for Derek’s. The eggplant and zucchini were just a tad undercooked at that point, but not bad at all. The great flavors more than made up for it. :)

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I also had a 1/4 of a cheese bagel to slop up the good stuff. ;)

Next time I’ll just have to make the meal when I’m not as impatient to serve my meal. Derek said his plate was great. :)

Before swimming I had a Kashi granola bar.

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And, for dessert, a piece of my sister’s birthday cookie cake that she was kind enough to share with me this weekend. (My mom made her the cookie cake on Friday night and she brought a ziploc baggie of cake to Sunday brunch :) )

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I <3 cookie cake!

The Make It Or Break It SERIES FINALE is tonight?!? I can’t believe the show is already coming to an end. *sniff *sniff It’s a great show – I’m going to miss it.

Good Night!

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