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Eggplant And Zucchini Parmesan

Eggplant and Zucchini Parmesan recipe image
This Italian side-dish features Eggplants 4 c Tomato sauce, prepared, Zucchini 1 lb Mozzarella cheese, Shredded, Milk 1/4 c Parmesan cheese; grated. It delivers rich, cheesy flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 911.9
Dietary: Vegetarian
Description
This Italian side-dish features Eggplants 4 c Tomato sauce, prepared, Zucchini 1 lb Mozzarella cheese, Shredded, Milk 1/4 c Parmesan cheese; grated. It delivers rich, cheesy flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 lg Eggplants
  • 4 cups Tomato sauce, prepared
  • 2 lg Zucchini
  • 1 lbs Mozzarella cheese
  • 3 Eggs Shredded
  • 3/4 cups Milk
  • 1/4 cups Parmesan cheese; grated
  • 3 cups Bread crumbs
  • 1/2 teaspoons Salt
  • 1/4 cups Vegetable oil
Directions
  1. 1
    Preheat oven to 350 F (177&# 194;°C).
  2. 2
    Cut the unpeeled eggplants and zucchini into slices about 1/4-inch thick.
  3. 3
    Dip the eggplant slices into the egg and milk mixture.
  4. 4
    (Error in directions; assume you whisk the egg and milk together), then into the bread crumbs.
  5. 5
    In a large skillet,
  6. 6
    heat the oil until very hot,
  7. 7
    add the breaded eggplant, and
  8. 8
    fry on both sides until golden brown.
  9. 9
    Drain on paper towels.
  10. 10
    Fry the zucchini as is, do not put into bread crumbs.
  11. 11
    Drain.
  12. 12
    In a large baking pan,
  13. 13
    place a
  14. 14
    layer of tomato sauce in the bottom to
  15. 15
    cover and follow with a
  16. 16
    layer of eggplant slices, mozzarella cheese, Parmesan cheese, zucchini and pinch of salt.
  17. 17
    Repeat the layers, ending with tomato sauce.
  18. 18
    Top with mozzarella and Parmesan cheese.
  19. 19
    Bake for 20 to 25 mins

Nutrition Facts

Servings 8

Amount Per Serving
Calories 911.9kcal
% Daily Value *
Total Fat 26.4g41%
Saturated Fat 4.9g25%
Cholesterol 140.8mg47%
Sodium 1192.2mg50%
Total Carbohydrate 145.1g49%
Dietary Fiber 15.3g62%
Sugars 7.2g
Protein 29.0g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bread, cheese, crumbs, eggplant, eggplants, frying, grated, italian, milk, mozzarella, oil, parmesan, prepared, salt, sauce, shredded, side-dish, teaspoon, title
Read it online: https://www.chefs-mate.com/recipe/eggplant-and-zucchini-parmesan/