Bring to boil; reduce heat and simmer for 1 hour. I'm posting this recipe for eggplant and or zucchini. Add onions, celery, and garlic and saute until tender about 5 minutes. Grill the vegetables until softened, 3 to 4 minutes each side. I've also done both in one recipe. The night I made it, I served it as a meatless main course and served it alongside a healthy green salad (much to my husband’s chagrin. Start by preparing the eggplant: wash the eggplant and trim off the green end. The result was light and tasty with a slight crunch from the coating of panko and wheat germ. No need to peel the zucchini. Posted on Last updated: December 28, 2019 Categories Italian, Light & Fit, Vegetables. My husband and I just love it! Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese. We’d never had luck with them in past years (they were always puny and the plants never produced more than one) but this year we decided to try them again and were completely blown away with what we were finally able to produce. Season with salt and pepper. SAUCE: Coat bottom of a large pot with olive oil. Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar. You can serve this as a main course or side dish. Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used. No buttermilk no problem just place 1 teaspoon lemon juice or vinegar in a 1 cup glass then top with milk let sit while gathering the rest of the ingredients. Or maybe it’s more like an eggplant Parmesan, without the Parmesan. https://www.rachaelraymag.com/recipe/baked-eggplant-and-zucchini Especially when the eggplant and zucchini is home grown! YUMMY! Drizzle the eggplant, fennel and zucchini slices with olive oil. Advertisement Step 2 Your call. In the same bag with the left over flour add seasoned breadcrumbs to it. Haha. Dip slices of dusted eggplant into egg mixture. Then dip eggplant into bag of seasoned breadcrumbs to coat them. Poor guy! EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat. Last layer should be white sauce. I tried to keep this recipe as light and healthy as possible so I used some wheat germ in with my panko crumbs for the coating, and I also substituted mostly egg whites for the whole eggs (I did use one whole egg) in the coating process. lightly beaten 1 1/2 cups whole-wheat panko 3 tablespoons grated vegetarian Parmesan cheese 1 , Sign up to get your FREE KUDOS KITCHEN RECIPES delivered to your inbox, Copyright © 2020 Kudos Kitchen by Renee | Trellis Framework by Mediavine, Thanks for visiting my Kudos Kitchen By Renee ~ Where food and art collide on a regular basis , Seafood Recipes (fish, shrimp, scallop recipes, etc), Best of Kudos Kitchen’s BBQ Side Dish Recipes, Light and Fit Recipes (lower calorie and healthier recipes), Ethnic Inspired Recipes (German, Italian, Irish, Greek, Tex-Mex, Asian, French), Patriotic Inspired Recipes (Red, White, and Blue recipes). Hi! -Preheat your oven to 425 degrees. -Sprinkle each eggplant round with a light sprinkling of salt and allow them to sit for a few minutes while you prepare the zucchini rounds and get your breading ingredients together. https://addapinch.com/parmesan-zucchini-and-eggplant-recipe https://www.layersofhappiness.com/vegan-eggplant-parmesan-bake (optional)Taste of sauce is bitter you can add 1 … Repeat these steps until all slices are gone. Either way, this baked dish is perfect for a weeknight meal and can be easily made in larger batches for a social gathering. Sprinkle with reserved … We grew some absolutely gorgeous eggplants this year in our garden. Naturally, eggplant Parmesan was the first on the list of recipes I wanted to make so I decided to also add in some zucchini to the recipe. Total Carbohydrate (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft). Stir in canned tomatoes, paste, spices and wine. Bake, uncovered, in the 400 degree oven … I hope you’re hungry!! You can peel the skin if you like. It is now time to pour a little vino and turn on some tunes so you can completely enjoy your dinner in style! This salting step takes out some of the bitterness from the eggplant and also helps to release some of the water retained in the eggplant for a crispier coating.-Lightly spray a 9×13 baking dish with cooking spray.-Alternating from eggplant to zucchini rounds, dip each slice into the egg mixture (turning to coat both sides) and then place each slice into the coating mixture, making sure to press the crumbs firmly onto each round (turning to coat both sides).-Place the coated rounds into a single layer in the prepared pan, alternating between eggplant and zucchini.-Once all the slices are in place, lightly spray the slices with the olive oil spray.-Spoon the tomato puree evenly down the middle of the slices in two long lines.-Sprinkle the Parmesan cheese over the tomato puree.-Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.-Uncover the dish and continue baking for an additional 20 minutes so the coating crisps and so the Parmesan cheese browns nicely.-You are now ready to dig in, but don’t forget to pour the wine first… . Serve with crisp Italian Bread and green salad. https://www.kudoskitchenbyrenee.com/eggplant-zucchini-parmesan Thanks for visiting. Sprinkle on half of the basil and half of the parmesan cheese. Mix breadcrumbs, spices and Parmesan cheese … https://www.allrecipes.com/recipe/229369/baked-eggplant-parmesan You can also just oven bake the eggplant and dip into sauce for appetizers. In a 3 1/2- or 4-quart slow cooker, combine eggplant, zucchini, onion, spaghetti sauce, and the 1/3 cup Parmesan cheese. 49 g Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart …