eggplant parmesan (minus the eggplant)

I hate eggplant...a lot.  I always have.  The only time I have ever eaten it is by accident (or the one time we were at my uncle's girlfriend's parent's house...then it was to be polite).The other day while I was making dinner from a recipe in a magazine, John saw a recipe for eggplant parmesan and said he was hoping I had made that.  So today, I made it...but with zucchini instead of eggplant. So here's Eggplant Parmesan Minus the t (adapted from Shape Magazine): Ingredients 1 medium eggplant (about 1 pound), sliced into 1∕4-inch-thick rounds (I used 4 zucchini and sliced them thickly lengthwise) 1/2 teaspoon kosher salt 2 teaspoons olive oil 3/4 cup whole-wheat panko (Japanese bread crumbs) 6 tablespoons freshly grated Parmesan, divided 3/4 teaspoon garlic powder 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/8 teaspoon freshly ground black pepper 1/4 cup all-purpose flour 1 egg white, lightly beaten (I used egg beaters) Cooking spray 1 1/4 cups jarred marinara sauce, divided 2 ounces (about 1∕2 packed cup) shredded part-skim mozzarella Arrange eggplant slices in a large colander; sprinkle with salt. Weigh eggplant down with a plate and heavy cans; let sit for 30 minutes to draw out moisture. Meanwhile, heat olive oil in a nonstick skillet over medium. Add panko and toast, stirring often, for 5 minutes, until golden. Transfer to a shallow dish; cool for 5 minutes. Add 3 tablespoons Parmesan, garlic powder, basil, oregano, and pepper; toss. Arrange flour and egg white in two separate shallow dishes. Preheat oven to 425°F. Place eggplant on paper towels, blot well, and brush off any salt. Dredge slices on one side in first the flour (brush off excess), then egg white, then crumbs. Place, crumb-side up, on two foil-lined baking sheets. Spritz with cooking spray. Bake 15 minutes or until tender. Spoon 1∕4 cup marinara over the bottom of an 8-inch square pan. Add half the eggplant slices. Pour another 1∕2 cup marinara over the eggplant; top with remaining 3 tablespoons Parmesan. Dot (don’t spread) with final 1∕2 cup marinara; sprinkle mozzarella over the top. Bake for 10 to 12 minutes or until sauce is bubbling and cheese is melted. Enjoy!