Steps to Make Super Quick Homemade Zucchini & Eggplant Parmigiana

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, zucchini & eggplant parmigiana. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Zucchini & Eggplant Parmigiana is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Zucchini & Eggplant Parmigiana is something which I’ve loved my whole life. They are fine and they look wonderful.

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 begin with this recipe, we must first prepare a few ingredients. You can cook zucchini & eggplant parmigiana using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Zucchini & Eggplant Parmigiana:

1. Make ready eggplant
2. Get zucchini
3. Make ready garlic
4. Get olive oil
5. Prepare fresh spinach
6. Take eggs
7. Make ready flour
8. Get bread crumbs
9. Get parmesan cheese
10. Take mozzarella cheese
11. Prepare 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.

So that’s going to wrap it up with this special food zucchini & eggplant parmigiana recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!