Please feel free to leave your comments and suggestions on the recipes that you try! Check back often to see new submissions or sign up to receive an automatic RSS alert when new recipes are posted.

Current Articles | Categories | Search | Syndication

Friday, May 02, 2008 Eggplant Parmigiana with Zucchini By Article @ 2:27 PM :: 156 Views :: Main Dish, Side Dish, Italian   1 medium or large eggplant 3-4 small zucchini 1 large can crushed tomato or tomato puree 3 c. seasoned breadcrumbs 2 eggs beaten with a little milk 1 lb. shredded Mozzarella cheese ½ c. imported Romano or Parmesan cheese Salt, Pepper, Garlic, Oregano, Basil Olive oil I skin the eggplant (you do not have to). Slice the eggplant 1/8-1/4 inch thick. Leave skin on the zucchini and slice lengthwise. Beat eggs and add milk, a little Romano cheese, salt and pepper. Put breadcrumbs in a bowl. Dip eggplant in the egg and then in the breadcrumbs. Fry the eggplant in oil until slightly brown. Put in a colander to drain oil. Put a large bowl under the colander to catch the oil. Fry the zucchini until slightly brown. Put it in the colander to drain. Heat the puree and season to taste for a sauce. Add water if it is too thick. In baking dish spread tomato sauce to cover bottom of pan. Lay eggplant on tomato sauce and then the zucchini on the eggplant. Sprinkle both cheeses on top. Start another layer the same way. End with tomato sauce on top. Cover with foil and bake at 350 degrees for 45 minutes to an hour.