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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Eggplant/Zucchini Parmesan Recipe

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This recipe for Eggplant/Zucchini Parmesan is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bread crumbs/panko crumbs
egg/milk mixture
four
tomato sauce
mozz cheese
parm cheese
eggplant/zucchini sliced thinly
Directions:
Directions:
Cot eggplant/zucchini in flour, then coat in egg/milk mixture then the bread crumbs- In the meantime, heat oil (veg) over heat. When hot, add veggy and fry until crisp on both sides. drain on paper towels. In large pan, layer tomato sauce on bottom, top with veggy, the sauce then cheese, repeat layers until veggies are gone. Top with mozz cheese and little bit of parm cheese. Bake 350º until heated throughly or store in fridge and take out individually sized portions.
Personal Notes:
Personal Notes:
I also make this in small plastic containers and freeze. When I want to use it out of freezer, I heat in microwave.

 

 

 

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