Steps to Prepare Speedy Zucchini & Eggplant Parmigiana

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, zucchini & eggplant parmigiana. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Zucchini & Eggplant Parmigiana is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Zucchini & Eggplant Parmigiana is something that I’ve loved my entire life.

Zucchini is a popular summer squash that can be eaten raw or cooked. Watch how to make zucchini stuffed with sausage, seasoned ground beef, and a rich tomato sauce. There's no tastier way to use up extra zucchini. Borrowed from Italian zucchini, plural of zucchino, diminutive of zucca ("squash").

To get started with this recipe, we have to first prepare a few ingredients. You can cook zucchini & eggplant parmigiana using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Zucchini & Eggplant Parmigiana:

1. Prepare 1 large eggplant
2. Take 2 medium zucchini
3. Prepare 3 clove garlic
4. Take 1 olive oil
5. Get 2 packages fresh spinach
6. Make ready 2 eggs
7. Make ready 1 flour
8. Take 1 bread crumbs
9. Make ready 1 parmesan cheese
10. Prepare 1 mozzarella cheese
11. Take 1 marinara or tomatoe sauce

I'm not a big zucchini fan. But, I'm in the minority because millions of people love this versatile veggie. Zucchini (aka courgettes) are a member of the squash family. They are classified as summer Zucchini don't really have a great of flavour by themselves; everything hinges on their getting flavour.

Steps to make Zucchini & Eggplant Parmigiana:

1. cut veggies length wise, thin slices
2. salt eggplant wit course salt, put in collander or strainer wit weight on top for hour or 2. This gets the bitter taste out of the eggplant. Then rinse & pat dry
3. mix olive oil, a little parm cheese into the bread crumbs & work together wit hands
4. dredge veggies in flour, then egg wash, then bread crumbs
5. put veggies on parchment lined baking tray, bake 325 for 15-20min till brown
6. add olive oil & garlic in skillet, add spinach cover till wilted
7. in baking dish add tomatoe sauce, layer in eggplant, parm cheese, mozz cheese, spinach, zucchini, sauce, cheese. last wit more parm cheese
8. bake covered wit foil 375 for 30min. Then uncover & bake another 15-20min till slightly browned

Zucchini (aka courgettes) are a member of the squash family. They are classified as summer Zucchini don't really have a great of flavour by themselves; everything hinges on their getting flavour. Zucchini grows best in temperate climates…not too hot, not too cold. There aren't many variations of zucchini, probably because anything varying far from your everyday. As zucchini get larger they get more bitter, tough, and watery.

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