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Eggplant and Zucchini Parmesan

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Serves: 6

Prep Time: 30 minutes

Cook Time: 40 minutes

Ingredients

1 large eggplant

2 medium zucchini

2 eggs

1/3 cup milk

2 cups seasoned bread crumbs

1/4 cup canola oil, divided

2 cups marinara sauce, divided

1 cup ricotta cheese, divided

1 cup shredded mozzarella cheese, divided

Preparation

01 Preheat oven to 350°F.
02Slice eggplant and zucchini into thin rounds, using a mandoline if needed, for consistency.
03Beat eggs in milk in a shallow bowl. Place breadcrumbs in another shallow bowl.
04In a large sauté pan over medium-high heat, add 2 tablespoons oil. Dip eggplant and zucchini slices in the egg mixture, then the breadcrumbs. In batches, fry the eggplant and zucchini in the oil about 3-4 minutes per side, until golden brown. Add remaining oil throughout the frying process, as needed.
05Coat the bottom of a large oven-safe baking dish with marinara sauce. Add a layer of eggplant. Top with more sauce, ricotta cheese, mozzarella cheese. Add a layer of zucchini, then more sauce, ricotta, and mozzarella cheese. Continue the process until all the ingredients have been used.
06Bake for 30-40 minutes, until bubbly.

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