Oven Fried Eggplant or and Zucchini Parmesan

60 mins (prep 30, cooking 30)
25 ingredients
1 servings
I'm posting this recipe for eggplant and or zucchini. No need to peel the zucchini. I've also done both in one recipe. You can also just oven bake the eggplant and dip into sauce for appetizers. My husband and I just love it! Especially when the eggplant and zucchini is home grown! No buttermilk no problem just place 1 teaspoon lemon juice or vinegar in a 1 cup glass then top with milk let sit while gathering the rest of the ingredients.

Categories:  <-60-mins , italian , equipment , cheese , low-in... , one-dish-meal , eggs~dairy , time-to-make , low-calorie , lunch~snacks , european , main-dish , oven , casseroles , vegetarian , squash , vegetable ,
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Serving Size (1188.65 g)
Servings 1
Amount per Serving
Calories 3313.37 Calories from Fat 852.21
% Daily Value *
Total Fat 94.69g 145.67%
Saturated Fat 49.83g 249.16%
Trans Fat 0.0g %
Cholesterol 285.59mg 95.2%
Sodium 5410.62mg 225.44%
Total Carbohydrate 432.64g 144.21%
Dietary Fiber 25.91 g 103.62%
Sugars 52.88 g %
Protein 177.32g 354.63%
Vitamin A 3165.08IU% Vitamin C 15.91mg%
Calcium 3280.99mg% Iron 34.66mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
stalk celery, crushed tomatoes, leaves fresh basil, salt and pepper, dry red wine, large eggplant, salt and pepper, shredded mozzarella cheese