I love Eggplant Parmesan. My husband and kids love Eggplant Parmesan. Traditionally the eggplant for Eggplant Parmesan is fried or sautéed, but we bake our eggplant in the oven before it gets layered between all the yummy sauce and cheese of Eggplant Parmesan.
Another change I made recently was taking zucchini, slicing and breading it like eggplant, and using it with the eggplant to make Zucchini and Eggplant Parmesan. It was a neat change of pace and made the dish even more economical as zucchini this time of year is often less expensive than eggplant.
Zucchini and Eggplant Parmesan
2 small or 1 medium/large eggplant
1 large zucchini
1 cup grated parmesan cheese
1 cup panko or breadcrumbs
½ teaspoon dried basil
8 ounces mozzarella cheese
½ cup pesto (optional)
28 oz jar spaghetti sauce
Preheat oven to 425 degrees.
Slice the zucchini and eggplant in ¼ inch slices. Set aside.
In a medium bowl, beat two eggs well. In a large bowl, mix the parmesan cheese, breadcrumbs/panko and dried basil.
Take about half of the sliced vegetables and mix well in the bowl with the egg, tossing to ensure total coverage of the vegetables with egg.
Using a pair of tongs, remove the vegetables from the egg and place in the large bowl of breadcrumb mixture. Toss well to coat, and place on a baking sheet. Repeat until all the vegetables are coated and ready to bake.
Bake for 12-15 minutes, or until slightly browned. Reduce heat in oven to 375 degrees.
Take ½ cup of spaghetti sauce and spread it on the bottom of a 9x13 glass baking dish. Layer eggplant and zucchini on the bottom of the pan, so they are touching but not overlapping much. Drizzle several tablespoons on top of the vegetables, and then 1/3 the mozzarella cheese. (You can use fresh mozzarella or shredded).
Repeat two times. Bake uncovered for 20 minutes or until the cheese is bubbly.