Go Back
Print
Eggplant Parmesan with Zucchini Noodles
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Ingredients
  • 1 Medium to Large Eggplant
  • 3 Eggs beaten
  • 1 1/2 Cups of Panko Breadcrumbs
  • 2 Tsp Garlic Salt
  • 3 Tbsp Olive Oil
  • 2-3 Medium Zucchinis
  • 3-4 Cups Marinara Sauce more if desired
  • Parmesan Cheese optional
Instructions
  1. Heat 1 tbsp oil in a pan over medium heat.
  2. Beat the eggs in a shallow dish. Combine the garlic salt and breadcrumbs in a separate shallow dish.
  3. Slice eggplant to approximately 1/8" slices. Coat the eggplant in the eggs and then cover in the breadcrumbs.
  4. Place in the pan and cook for 3 minutes per side, or until each side has started to lightly brown. Repeat with all slices.
  5. While cooking the the eggplant, spiralize the zucchini according to the machine's instructions.
  6. Boil enough water to cover the zucchini noodles and drop them in. Boil for 5 minutes.
  7. Serve the eggplant slices on top of the zucchini noodles, top with sauce and parmesan cheese if desired.