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Eggplant Parmesan and Zucchini Bites with Mezzetta Napa Valley Homemade Pasta Sauces!
If you love eggplant parmesan and zucchini you'll love these delicious little bites!
Course
Appetizer
Cuisine
Italian
Keyword
eggplant parmesan, zucchini
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
Calories
59
kcal
Author
Courtney
Ingredients
1
eggplant
cut into chunks (peeled)
1
zucchini
cut into chunks
sea salt
2
eggs
1/2
cup
parmesan cheese
1
cup
panko bread crumbs
1/4
teaspoon
pepper
1/2
teaspoon
oregano
1/2
teaspoon
basil
1/2
teaspoon
parsley
coconut oil for frying
Instructions
Sprinkle your eggplant and zucchini with a little sea salt and allow to sit in a bowl for about 10-15 minutes.
Drain excess moisture from the eggplant and zucchini.
In a small bowl whisk your eggs.
In another bowl combine your parmesan cheese, panko bread crumbs and seasonings.
Place coconut oil into a frying pan, enough to fry your eggplant and zucchini.
Dip your eggplant and zucchini into the egg mixture and then into the bread crumbs.
Place the breaded eggplant and zucchini into the pan and cook on each size until golden brown and crispy.
Allow to drain on a piece of paper towel or cloth before serving with your favorite sauce.
Nutrition
Calories:
59
kcal
|
Carbohydrates:
6
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
30
mg
|
Sodium:
115
mg
|
Potassium:
153
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
115
IU
|
Vitamin C:
3.8
mg
|
Calcium:
70
mg
|
Iron:
0.6
mg