What You Will Need: Eggplant, zucchini, mozzarella cheese, parmesan cheese, marinara sauce, egg, flour, bread crumbs (Im using a blend of panko & italian breadcrumbs.)
Preheat your oven to 300.
Using a spiral veggie slicer, slice the zucchini. If you don't have this tool you can cut the zucchini into disk's or use your choice of pasta.
Set aside.
Slice the eggplant into thick pieces.
Set up your breading station. Flour (seasoned with salt, pepper & parsley), egg wash (a mixture of two eggs with about 2 T. water) & breadcrumbs.
Heat a large skillet with a good amount of olive oil.
Dip the eggplant into the flour, then the egg & press it into the breadcrumbs.
Place into the hot skillet.
Cooking time will vary on skillet size, eggplant size & type of breadcrumbs so you will want to check the pieces after a couple minutes.
Once they have turned a golden brown you can flip & cook the other side.
Once they are cooked on both sides, place them onto a baking sheet, top with a big piece of mozzarella cheese & place into the oven.
While the cheese is melting, heat a large skillet with some olive oil and sauté the zucchini. Season with salt & pepper.
Cook for 3-5 minutes. You don't want to overcook the zucchini and lose the crunch.
To serve, put a bed of the zucchini noodles on the plate & place the eggplant on top. Spoon over your marinara sauce, sprinkle with parmesan cheese & garnish with fresh basil.
I knew this recipe was a keeper when my husband & 10 month old son devoured every piece on their plate!
Enjoy & Always Cook with Love!
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