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Eggplant or Zucchini Parmesan
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Description
Pretty east and fast recipe for eggplant or zucchini parmesan. A hit with the whole family! You will not be disappointed. Serve with cooked pasta or crusty Italian bread.
Ingredients
- 2 whole Eggplant And/or Zucchini, Unpeeled
- 4 slices Whole Grain Bread
- ⅓ cups Grated Parmesan Cheese
- 1 whole Large Egg
- 2 Tablespoons Water
- 1 clove Garlic
- 8 ounces, weight Grated Mozzarella Cheese
- 3 Tablespoons Olive Oil
- 1 jar Favorite Prepared Spaghetti Sauce- I Used Newman's
- 2 teaspoons Italian Seasoning Blend
Preparation
Heat oven to 350 degrees F.
Cut ends off of eggplant or zucchini and cut into 1/4 inch-thick slices. Process the bread slices in a food processor to make about 1 1/2 cups of breadcrumbs. Mix together bread crumbs and Parmesan cheese. Set aside. Beat together egg and water. Grate the garlic finely, then add to the shredded mozzarella.
Dip the eggplant or zucchini slices in the egg mixture and then dredge in the crumbs to coat. Heat half of olive oil at low-medium heat in a 10-inch skillet. Place slices in hot oil in skillet, turning once until golden brown, just a few minutes. Add more oil to skillet as needed to keep the slices from sticking. Place in a 9×11 casserole dish in rows.
Top each slice with 1 to 2 tablespoonfuls of spaghetti sauce, a bit of the mozzarella cheese mixture, and a sprinkling of Italian seasoning. Repeat with the rest of the slices of eggplant and/or zucchini, in layers. Top with any remaining cheese.
Bake for 30 minutes uncovered, or until bubbly and cheese is just beginning to be golden-coloured. Serve immediately, and enjoy immensely!
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