Eggplant and Zucchini Parmesan with Whole Grain Pasta
Summertime is peak season for eggplant and zucchini. In this simple dish, they are dredged in whole wheat Panko breadcrumbs, wheat germ, Parmesan cheese, and Italian seasoning. Then they are topped with a simple homemade marinara (trust me, it is really easy) and melted mozzarella.
If you haven’t tried Panko breadcrumbs before, they are definitely worth looking into. They provide a superior crunch that rivals foods that have been deep fried. I found the whole wheat Panko variety below at Target for just over $1 but they are also available in many regular grocery stores or at Whole Foods (look for Ian’s whole wheat Panko breadcrumbs). Use them to bread chicken, fish, tofu, on casseroles, for “oven baked okra” or for other vegetables.
Wheat germ contributes a nice nutty flavor, vitamins, and minerals to the mixture. Whole wheat contains three parts– 1) the fiber-rich bran, 2) the starchy endosperm, and 3) the vitamin and mineral rich germ. You can purchase wheat germ and add it to breading, pancakes, muffins, oatmeal, smoothies or yogurt. I store mine in the freezer so I always have some on hand. Look for it in the regular grocery store (sometimes in the cereal aisle) or natural foods stores. If you don’t have any wheat germ on hand, just use extra breadcrumbs.
Serve with watermelon chunks for dessert. Click here for the full recipe.