Recipe of Speedy Zucchini & Eggplant Parmigiana

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, zucchini & eggplant parmigiana. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Zucchini is a popular summer squash that can be eaten raw or cooked. Watch how to make zucchini stuffed with sausage, seasoned ground beef, and a rich tomato sauce. There's no tastier way to use up extra zucchini. Borrowed from Italian zucchini, plural of zucchino, diminutive of zucca ("squash").

Zucchini & Eggplant Parmigiana is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Zucchini & Eggplant Parmigiana is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook zucchini & eggplant parmigiana using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Zucchini & Eggplant Parmigiana:

1. Prepare eggplant
2. Take zucchini
3. Prepare garlic
4. Prepare olive oil
5. Take fresh spinach
6. Prepare eggs
7. Take flour
8. Take bread crumbs
9. Make ready parmesan cheese
10. Make ready mozzarella cheese
11. Prepare marinara or tomatoe sauce

I'm not a big zucchini fan. But, I'm in the minority because millions of people love this versatile veggie. Zucchini (aka courgettes) are a member of the squash family. They are classified as summer Zucchini don't really have a great of flavour by themselves; everything hinges on their getting flavour.

Steps to make Zucchini & Eggplant Parmigiana:

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

Zucchini (aka courgettes) are a member of the squash family. They are classified as summer Zucchini don't really have a great of flavour by themselves; everything hinges on their getting flavour. Zucchini grows best in temperate climates…not too hot, not too cold. There aren't many variations of zucchini, probably because anything varying far from your everyday. As zucchini get larger they get more bitter, tough, and watery.

So that is going to wrap this up for this special food zucchini & eggplant parmigiana recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!