Kate's Cuisine

Nov 08 2011

Eggplant and Zucchini Parmesan

 

2 tablespoons canola oil $0.14
1 medium onion, chopped $0.47
3 cloves garlic, chopped $0.01
1 teaspoon chili pepper flakes $0.23
1 tablespoon dried basil $1.38
1 tablespoon dried oregano $0.60
1 can crushed tomatoes $1.19
Kosher salt $0.01
Ground black pepper $0.01
1/2 cup all-purpose flour $0.07
2 eggs   $0.40
1/2 cup water Free!
1 cup bread crumbs $0.42
1/2 cup cornmeal $0.10
1 cup Parmesan cheese, divided $2.99
1 cups mozzarella cheese $1.50
1 large eggplant $1.19
1 large zucchini, or 2 small medium $1.40
1/2 cup fresh parsley, chopped $0.50

Total Cost    $12.61

1.) Preheat the oven to 375 degrees Fahrenheit.

2.) Place the canola oil in a large pot over medium-high heat. When hot, add the onion and cook until softened, about 5 minutes. Add the garlic and the red pepper flakes and cook for 1 minute. Add the dried basil, oregano, tomatoes, salt, and pepper. Bring to a boil, then lower heat to medium-low and simmer for about 20 minutes.

3.) On a work surface set up a breading station with 3 bowls: in the first bowl add flour and season with salt and pepper; add eggs and water to the second bowl and beat lightly; in the third bowl place the bread crumbs, the cornmeal, 2 tablespoons Parmesan cheese and salt and pepper.

4.) Slice the eggplant and the zucchinis into 3/4″ slices. One by one, dredge them first through the flour, then the egg mixture, then the bread crumb mixture. As each piece of vegetable is done, place on a baking sheet. Continue all eggplant and zucchini have been breaded.

5.) Drizzle all vegetables lightly with canola oil. Place in preheated oven and bake until golden and crispy, about 20 to 25 minutes.

6.) When eggplant and zucchini are finished cooking, remove from oven and preheat the broiler.

7.) Spread a little bit of the tomato sauce in the bottom of a 9″ x 13″ casserole dish. Then, in a single layer, place eggplant. Directly on top of eggplant, place a layer of zucchini and alternate with another layer of eggplant on top of that, and then another layer of zucchini. Alternate these layers until no eggplant or zucchini are left.

8.) Cover the entire top with remaining Parmesan and mozzarella cheese. Place under broiler for about 5 minutes, until cheese is melted and bubbling.

9.) Remove from oven, sprinkle entire top with chopped parsley and allow to rest for 5 minutes before cutting into squares.

10.) Serve and enjoy!

Read the Eggplant and Zucchini Parmesan review here

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