Recipe of Appetizing Zucchini & Eggplant Parmigiana

Zucchini & Eggplant Parmigiana Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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Here is the best “Zucchini & Eggplant Parmigiana” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Zucchini & Eggplant Parmigiana

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

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Zucchini & Eggplant Parmigiana instructions

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.
9. .

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