This was dinner tonight and its made just like Baked Eggplant Parmesan . Its so good, I love it! I even made some hm pasta sauce from our orange & red cherry tomatoes. Oven roasted colorful carrots freshly picked from Our Little Farms garden yesterday. Dinner was wonderful :)
Ingredients
Zucchini, sliced lengthwise into 1/2-inch-thick pieces (about eight) (I used 1 large zucchini)
2 eggs, beaten
Italian break crumbs or make your own.
2 tablespoons olive oil
1 (15 oz) can of diced tomatoes (I didnt use tonight in my recipe)
1 (25-ounce) jar pasta sauce ( I used my hm pasta sauce)
shredded mozzarella cheese
1/2 cup shredded parmesan cheese
Method
Preheat oven with a baking sheet inside to 375°F. Coat zucchini slices with beaten egg, then bread crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then zucchini, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then zucchini, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
OMG! I'm trying to catch up on my blog reading, and just saw this. You've made my mouth water so much! I now can't wait for the zucchini. Come on little plants, grow! :)
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