Eggplant (Zucchini) Parmesan

Hi!  I’m posting one of my favorite recipes today!  I don’t know why I’ve held onto this one for so long, but I’m finally putting it out for my readers. (all 3 of them)  🙂

I like this because unlike Eggplant Parm that you get at most restaurants, it’s baked, and not fried.  Got to do everything we can to increase our health!  I’ve made this both ways  – using eggplant, and using Zucchini.  Go with what you have or what you like.  It’s good either way!  Enjoy!

Eggplant-Zucchini Parmesan (adapted from Food Blogga)

2 large eggs
a pinch of crushed red pepper flakes
a couple of pinches of salt
3/4 C. bread crumbs
1/4 C. grated Parm cheese
1 large eggplant, or 2 medium, cut into 3/8-inch thick slices (yield 10-12 slices) (can also use ZUCCHINI)
2 tsp. olive oil
1 small onion or shallot, diced
28 oz. (794g) crushed tomatoes – Moskovites – I always use the Pomi crushed tomatoes in the box!
1/4 tsp. crushed red pepper flakes (more if you like it spicier)
a couple of pinches of salt
2 heaping Tablespoons each of finely chopped fresh basil and parsley
3/4 C. shredded part-skim mozzarella cheese
1/2 C. grated Parm

1. In a small bowl, whisk eggs, a pinch crushed red pepper, and a couple pinches of salt. Pour into a wide, shallow bowl.

2. Mix breadcrumbs and 1/4 cup grated Parm in a separate wide, shallow bowl.

3. Slice eggplant/zucchini. Dip one slice at a time in the egg mixture, allowing excess to drip into the bowl. Dredge in the bread crumbs, ensuring that the entire slice of eggplant is coated with the crumbs. Place on a large baking sheet. Repeat with remaining slices.

4. Bake E/Z at 400 degrees for 15 minutes, or until golden and crisp.

5. While the E/Z is cooking, the marinara sauce can be made. In a medium pot over medium heat, warm 2 teaspoons olive oil. Add onion/shallot and saute 2-3 minutes or until translucent. Add the canned tomatoes, 1/4 tsp. crushed red pepper flakes, and couple pinches of salt. Stir until well combined. Reduce heat to medium-low. Let sauce lightly bubble for 8-10 minutes, or until slightly thickened. Turn off heat. Stir in the fresh herbs.

6. To assemble the E/Z parmigiano, use an 8 or 9-inch round or square baking dish. Start by covering the bottom of the dish with a layer of marinara sauce. Add 4 slices of baked eggplant (larger slices on the bottom), and top with 1/3 of the shredded mozzarella and 1/3 of the grated cheese. Repeat two more times, or until all ingredients are used.

7. Bake at 400 degrees for 25-30 minutes, or until the sauce begins to bubble and the cheese turns golden brown. Allow to cool for 10 minutes before slicing.


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