Two Flavors come together for this classic rendition
Zucchini and Eggplant Parmesan it’s what for dinner this weekend. I only say this because, it’s a little time consuming to make it but sooooo worth it!
So my garden is still producing like crazy and along with a over 100 zucchini this summer, my eggplants are now ready to be picked. While eggplant is not my favorite vege, when it is fried up and covered with cheese, well that is a different story.
If you really can’t stand the eggplant, make this recipe with just zucchini, it’s great that way too! It’s a little time consuming to make this but its totally worth it! Try the Zucchini and Eggplant Parmesan when you have a little extra time. Better at home than in a restaurant. Oh, the leftovers are great too!
- [b]For Sauce[/b]
- Olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 pound crimini mushrooms sliced
- 1 pound italian sweet sausage (I used turkey sausage)
- 2 bay leaves
- 2 28 oz cans whole tomatoes (I used San Marzano)
- 3/4 c fresh basil chopped
- 1 tsp salt
- 1 tsp pepper
- [b]For Parmesan[/b]
- oil for pan frying
- Salt
- 1 large eggplant cut into 1 inch slices
- 1 Medium or 2 smaller zucchini cut into one inch slices
- Salt
- Oil for frying (I used a Mediterranean blend)
- 3 eggs beaten with 2 tbs water
- 2 cups Italian flavored panko bread crumbs
- 2 cups grated mozzarella cheese (I used fresh)
- 1/2 cup parmesan cheese
- [b]For the Sauce[/b]
- In the a large pot cook sausage (casings removed) until no longer pink. Remove and set aside and drain off any excess fat.
- In the same pan, coat the bottom with 2 tbs of olive oil. Saute onions and mushrooms for 10 minutes. Add garlic and Italian sausage and cook for another 5 minutes.
- Add bay leaves and 1 tsp salt and 1 tsp pepper.
- Add 2 cans of whole tomatoes including juice. With clean hands squish up the tomatoes and add to pot.
- Cover and simmer on medium low until ready to use.
- Stir in basil at very end.
- [b]For Eggplant/Zucchini [/b]
- Slice eggplant and zucchini and place on a paper towel. Sprinkle liberally with salt and let sit for a 1/2 hour until liquid stats coming out of veges. Rinse, pat dry and set aside. (you can do this step before you make the sauce)
- Heat oil in bottom of large flat bottom pan. Fill oil about an inch deep and heat to about 275 degrees.
- In small batches, dip eggplant and zucchini in egg wash and then bread crumbs.
- Add coated eggplant/zucchini to hot oil a couple at a time and fry on each side until golden brown. Remove and place on a paper towel to drain. Pat off any excess oil.
- Repeat until all veges are cooked.
- [b]Assembly[/b]
- Heat oven to 350 degrees
- In a 9×13 baking pan, add a large ladle of sauce in bottom.
- Layer eggplants on the bottom of pan and add grated Parmesan and mozzarella cheese. Top with another ladle of sauce.
- Layer zucchini and add grated Parmesan and mozzarella cheese. Top with another ladle of sauce.
- If there is any remaining veges add those and follow the above process. If not, add one more ladle of sauce to cover pan and add remaining cheeses.
- Bake in oven approximately 1/2 hour or until golden brown and delicious.
I love a good Eggplant Parmesan. Romano’s in Littleton used to have the best, I’ve not been there in years. But I have made it myself and savor every bite. Pinned.