If you have ever had a bite of Eggplant Parmesan, you have had a taste of heaven! This version adds zucchini, which happens to be in season at the exact same time. Lightly breaded, fried, and smothered with cheese and marinara, it is a delight for your mouth with every bite. However, it is not the healthiest dish you will find on this site, and it is time consuming. That being said, there is no way I’m going to deprive myself of Eggplant Parmesan! To tackle the first issue of health, I only indulge in my guilty pleasure a couple of times each year. To tackle the second issue, that it takes a while to make, I set up a station, make two or three batches at a time and freeze the extras (see below for details on how to do this). Such a great way to enjoy summer tastes in the dead of winter!
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- Breading station
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- Breaded veggies
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- Frying the veggies
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- Layering
My favorite marinara sauce is made by Muir Glen. They are a reputable company who uses simple, organic ingredients and no added sugar. Aside from homemade, this is my pick for best pasta sauce. You may pay a little bit more than the standard store brand or the non-organic big names, but in my opinion it is worth it. If you would rather make your own pasta sauce, this is the recipe I have been using for years.
To freeze entrees for later, I recommend using aluminum pans like these. Some come with their own aluminum cover, other must be covered with foil. The nice thing about these pans is that they can go straight from the freezer to the oven. They also can be washed out and used again and again, then when they are starting to wear thin, you can toss them in the recycling bin instead of the garbage. If you cover the pan well, your meals will last 3-6 months without freezer burn. If you have a busy family or work schedule, freezing is the optimal way to make sure you can still eat homecooked meals.
Eggplant and Zucchini Parmesan
Ingredients
- 4 cups homemade pasta sauce or one 25 ounce jar Marinara Sauce
- 1 large Globe Eggplant cut into 1/4" planks
- 2 Zucchini cut into 1/4" planks
- 2 Eggs lightly beaten
- 2 tablespoons Milk
- 1/2 cup Flour (omit for gluten free)
- 2 cups Breadcrumbs Panko or gluten free
- 3/4 cup Grated Parmesan Cheese divided use
- 1 pound Mozzarella Cheese sliced
- Olive Oil for frying
Instructions
- Get all ingredients prepped and ready to go before starting to cook. Slice the eggplant and zucchini, grate the Parmesan cheese, and slice the mozzarella cheese.
- Set up a breading station for the vegetables. I like to use pie pans, but you could also use plates. You will need three. Put the flour in the first pie pan/plate and season with salt and pepper. In another pan, crack the eggs and lightly whisk in the milk, then season with salt and pepper. In a third pan/plate, stir together the breadcrumbs with 1/4 cup Parmesan cheese and season with salt and pepper.
- Start breading the veggies by taking a slice of eggplant or zucchini and dredging both sides in the flour, shaking off any excess. Then repeat in the egg mix, allowing excess to drip off, and finally in the breadcrumbs. Put the breaded veggies on a plate, and repeat process with remaining slices.
- Warm a large frying pan over medium high heat, and pour in olive oil to about 1/2 inch deep. When a wooden spoon inserted into the oil bubbles, the oil is ready for frying.
- Place slices of veggies into the hot oil and fry for about 3-5 minutes per side until golden brown. Use tongs or a slotted spoon to remove, allowing extra oil to drain back into the pan. Move to a plate to cool and repeat process until all the eggplant and zucchini are fried.
- Preheat oven to 350˚. Ladle a little tomato sauce into the bottom of a 9 x 13 baking dish or aluminum pan. Arrange eggplant and zucchini to form first layer of dish, ladle more sauce over the top, and lay slices of mozzarella and a sprinkle of Parmesan over it, repeat process 2 more times.
- If you plan to freeze this dish for later, stop at this point, let cool and cover tightly with aluminum foil before transferring to the freezer.
- Bake until bubbling and lightly browned on top, about 30 minutes. Allow to rest for 10 minutes, then slice and serve.
