This is how Zucchini & Eggplant Parmigiana might help you in weight loss
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Before you jump to Zucchini & Eggplant Parmigiana recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Great Product And Can In Addition Be Advantageous For Your Health.
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We hope you got benefit from reading it, now let’s go back to zucchini & eggplant parmigiana recipe. You can have zucchini & eggplant parmigiana using 11 ingredients and 9 steps. Here is how you do it.
The ingredients needed to prepare Zucchini & Eggplant Parmigiana:
- Use 1 large eggplant
- You need 2 medium zucchini
- Get 3 clove garlic
- You need 1 olive oil
- Take 2 packages fresh spinach
- You need 2 eggs
- Prepare 1 flour
- Take 1 bread crumbs
- Use 1 parmesan cheese
- Take 1 mozzarella cheese
- Get 1 marinara or tomatoe sauce
Instructions to make Zucchini & Eggplant Parmigiana:
- cut veggies length wise, thin slices
- 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
- mix olive oil, a little parm cheese into the bread crumbs & work together wit hands
- dredge veggies in flour, then egg wash, then bread crumbs
- put veggies on parchment lined baking tray, bake 325 for 15-20min till brown
- add olive oil & garlic in skillet, add spinach cover till wilted
- in baking dish add tomatoe sauce, layer in eggplant, parm cheese, mozz cheese, spinach, zucchini, sauce, cheese. last wit more parm cheese
- bake covered wit foil 375 for 30min. Then uncover & bake another 15-20min till slightly browned
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