This dish is tasty, light, and easy to make! It’s a great copy of classic eggplant Parmesan with a twist and will satisfy your craving for cheese and sauce without all the calories.
In a pot, steam zucchini strips in a small amount of water, just until they soften slightly.
Meanwhile, in a small saucepan, heat olive oil. Add garlic, and sauté. Add tomato sauce, salt, oregano, and basil.
Preheat oven to 350 degrees Fahrenheit.
In a bowl, combine farmer cheese, egg, and parsley flakes.
Pour the cornflake crumbs onto a plate. Dip the cooled zucchini strips into the crumbs.
To assemble, spread some sauce (about one third of the total) along bottom of pan. Add a layer of breaded zucchini strips (about one third of total strips), half the farmer cheese mixture, and one third of the shredded cheese. Repeat each layer of sauce, zucchini, farmer cheese, and mozzarella. For the final layer, top Parmesan with zucchini strips, tomato sauce, and shredded cheese.
Cover and bake for 25 to 30 minutes.