Zucchini Parmigiana

Ingredients

• 1 cup dry bread crumbs
• 1 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon chopped fresh basil
• 0.5 teaspoon dried oregano
• 8 egg whites, divided
• 3 large zucchinis, sliced
• 3 cups ricotta cheese
• 0.25 cup fresh parsley, chopped
• 3 cups tomato sauce
• 2 cups shredded mozzarella cheese

Steps

1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. Combine bread crumbs, Parmesan cheese, garlic, basil, and oregano in a shallow bowl; set aside ⅔ cup for topping. Whisk 2 egg whites in a small bowl until smooth.
3. Dip zucchini slices into whisked egg whites; press into bread crumb mixture to coat both sides. Arrange coated slices on the prepared baking sheet.
4. Bake in the preheated oven until lightly browned, 12 to 15 minutes. Set zucchini aside; leave oven on.
5. Combine ricotta, remaining 6 egg whites, and parsley in a large bowl. Spread ½ tomato sauce over bottom of a 9×13-inch baking dish; layer with ½ zucchini slices, ½ ricotta mixture, and ½ mozzarella cheese. Repeat layers once more; top with reserved bread crumb mixture.
6. Bake in the preheated oven for 45 minutes.