Eggplant Parmesan with Zucchini Noodles

Ready In: 30 mins
Prep: 30 mins
Servings: 6

Ingredients

• 1/2 cup olive oil

• 6 breaded Eggplant Cutlets

• 1 3/4 cups marinara sauce, divided

• 3/4 cup shredded whole milk mozzarella cheese

• 1 lb zucchini noodles

• Salt and pepper to taste

• 1/4 cup grated Parmigiano Reggiano

• Fresh Italian parsley, chopped, for garnish

Directions

1. Preheat oven to 350 degrees. Heat oil in pan on MED-HIGH until oil faintly smokes. Add 3 eggplant cutlets; cook about 2 min until edges lightly brown. Turn over; cook about 2 min. Remove from pan; drain on paper towels. Repeat process with remaining eggplant cutlets.

2. Transfer eggplant cutlets to parchment paper-lined baking sheet; top each with 2 Tbsp sauce and 2 Tbsp mozzarella cheese. Bake about 10 min until cheese melts.

3. Add zucchini noodles and remaining sauce to large pan. Bring to simmer on MED; cook 10 min. Season with salt and pepper. Transfer to serving platter; sprinkle with grated cheese and garnish with parsley. Serve with eggplant cutlets. 

   

Eggplant Cutlets

1. Bread the cutlets: Place flour on a plate. In a shallow bowl, beat eggs with a fork. On a second plate, combine bread crumbs, salt and pepper.

   Using a serrated knife, slice off the stem from the egg­plant and discard. Trim the bottom. Slice the eggplant into about 3/8"-thick rounds (or somewhere between 1/4" and 1/2").

   Using one hand, dredge each slice in flour, then in the beaten egg. Let the excess egg drip off before finally dipping into the bread crumb mixture, pressing to help it adhere. Place on a clean plate.