Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, zucchini (eggplant) parmesan. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Learn how to make Eggplant and Zucchini Parmesan. Photo: Whitney Ott; Styling: Claire Spollen. This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food.
Zucchini (Eggplant) Parmesan is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Zucchini (Eggplant) Parmesan is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook zucchini (eggplant) parmesan using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Zucchini (Eggplant) Parmesan:
- Get 1 Zucchini
- Take 250 Grams Mushrooms
- Get 250 Grams Spaghetti sauce
- Make ready 1 Tablespoon Garlicchopped
- Prepare 2 Tablespoons maida wheat flour or
- Get 2 Tablespoons bread Crumbs
- Get To Taste black pepper
- Get To Taste salt
- Prepare 1/2 Cup Parmesan
- Get 1/4 Cup Mozzarella
- Prepare 1 Tablespoon olive oil
- Take 1 Capsicum
This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual. This summery riff on classic eggplant Parmesan celebrates the custardy goodness of tender zucchini. The zucchini is breaded and shallow-fried, then layered into a baking dish with mozzarella.
Steps to make Zucchini (Eggplant) Parmesan:
- Take a pan, add olive oil and sauté mushrooms, capsicum and chopped garlic till the mushrooms and capsicum soften.
- Then add the spaghetti sauce (if not available, tomato puree with little oregano added to it can be used) in the pan along with some pepper powder and salt. Let it cook for some time.
- By the time the above mixture cooks, take zucchini (even egg plant can be used) cut it to circles or any desired shape. Sprinkle some oil over the zucchini.
- Then take a bowl add maida (all purpose flour), breadcrumbs, pepper and salt and mix them. Take Zucchini pieces roll it over the mixture (if you eat eggs, take egg white first dip the zucchini in the egg white and then roll them in the mixture in this case don't sprinkle oil on zucchini)
- Then take another pan and shallow fry the zucchini. Meanwhile check the mushroom mix if it is done switch off the gas.
- Once the zucchini is done. Take a casserole or any baking dish you have. Slightly grease the dish with oil then pour and spread the mushroom and capsicum mixture, then place the zucchini over it in desired style.
- Once the zucchini is placed sprinkle mozzarella and Parmesan cheese as per your wish.
- Preheat the oven at 200 degrees for 5-10 mins. Place the dish in the oven for 15 min or until the crust is golden. The dish is ready for serving.
Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted eggplant layered between the noodles and marinara. This is for all of you eggplant parmesan people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This recipe for Baked Zucchini Parmesan is made with fresh zucchini and tomatoes broiled with And can we ask ourselves why we ever wanted Eggplant Parmesan in the first place when such a. View top rated Eggplant parmesan and zucchini recipes with ratings and reviews.
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