Eggplant and zucchini parmesan
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Eggplants |
| 2 | larges | Zucchini |
| 3 | Eggs | |
| ¾ | cup | Milk |
| 3 | cups | Bread crumbs |
| ¼ | cup | Vegetable oil |
| 4 | cups | Tomato sauce, prepared |
| 1 | pounds | Mozzarella cheese shredded |
| ¼ | cup | Parmesan cheese; grated |
| ½ | teaspoon | Salt |
Directions
Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 Preheat oven to 350 F.
Cut the unpeeled eggplants and zucchini into slices about ¼-inch thick.
Dip the eggplant slices into the egg and milk mixture. (Error in directions; assume you whisk the egg and milk together), then into the bread crumbs.
In a large skillet, heat the oil until very hot, add the breaded eggplant, and fry on both sides until golden brown. Drain on paper towels. Fry the zucchini as is, do not put into bread crumbs. Drain.
In a large baking pan, place a layer of tomato sauce in the bottom to cover and follow with a layer of eggplant slices, mozzarella cheese, Parmesan cheese, zucchini and pinch of salt. Repeat the layers, ending with tomato sauce. Top with mozzarella and Parmesan cheese.
Bake for 20 to 25 mins.