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Eggplant Or Zucchini Parmesan

I.am.Vegetarian's picture
Ingredients
  Eggplant/Three zucchini - 2 1/2 cups 2 1⁄2 Pound (Unpeeled)
  Eggs 2 , beaten
  Whole wheat flour 1⁄8 Cup (2 tbs)
  Salt To Taste
  Oil 2 Cup (32 tbs) (As Required, For Frying)
  Parmesan cheese 1 1⁄2 Ounce (At Room Temperature)
  Mozzarella cheese 8 Ounce, well chilled
  Marinara sauce/Similar tomato-based sauce 2 1⁄2 Cup (40 tbs)
Directions

GETTING READY
1) Preheat the oven to 375°F.

MAKING
2) Slice the eggplant into 1/4-inch thick slices, then dredge in the beaten eggs, then in the flour and sprinkle with salt.
3) In a non-stick pan, fry the eggplant slices in 1 to 2 teaspoons oil over a medium-high heat until golden brown on both sides. Drain on paper towels.
4) In a food processor bowl with a metal blade, process the Parmesan cheese until finely grated, keep aside.
5) In the processor bowl with a shredding disc, process the mozzarella cheese until shredded.
6) In a greased 8 1/2 x 13 1/2-inch baking dish, place the eggplant slices at the bottom.
7) Spoon over the marinara sauce, top with the mozzarella cheese and sprinkle with the Parmesan cheese.
8) Bake, uncovered in the preheated oven for 20-30 minutes or until the cheese is bubbly.

SERVING
9) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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