Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, zucchini & eggplant parmigiana. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Zucchini & Eggplant Parmigiana is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Zucchini & Eggplant Parmigiana is something which I have loved my whole life. They are fine and they look wonderful.
Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. Find zucchini recipes, videos, and ideas from Food Network. Zucchini, also known as courgette, is a summer squash in the Cucurbitaceae plant family, alongside melons, spaghetti squash, and cucumbers.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook zucchini & eggplant parmigiana using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini & Eggplant Parmigiana:
- Make ready 1 large eggplant
- Make ready 2 medium zucchini
- Prepare 3 clove garlic
- Prepare 1 olive oil
- Prepare 2 packages fresh spinach
- Take 2 eggs
- Make ready 1 flour
- Prepare 1 bread crumbs
- Make ready 1 parmesan cheese
- Get 1 mozzarella cheese
- Take 1 marinara or tomatoe sauce
In a large skillet over medium heat, heat oil. The etymology of the zucchini vegetable comes from the Italian word zucchino, which literally means a tiny squash or undeveloped marrow. On the contrary, courgette is obviously of French origin. It can also be regarded as the French term counterpart for the word zucchini itself.
Instructions to make Zucchini & Eggplant Parmigiana:
- cut veggies length wise, thin slices
- salt eggplant wit course salt, put in collander or strainer wit weight on top for hour or 2. This gets the bitter taste out of the eggplant. Then rinse & pat dry
- mix olive oil, a little parm cheese into the bread crumbs & work together wit hands
- dredge veggies in flour, then egg wash, then bread crumbs
- put veggies on parchment lined baking tray, bake 325 for 15-20min till brown
- add olive oil & garlic in skillet, add spinach cover till wilted
- in baking dish add tomatoe sauce, layer in eggplant, parm cheese, mozz cheese, spinach, zucchini, sauce, cheese. last wit more parm cheese
- bake covered wit foil 375 for 30min. Then uncover & bake another 15-20min till slightly browned
On the contrary, courgette is obviously of French origin. It can also be regarded as the French term counterpart for the word zucchini itself. Zucchini has become a leading name in busbar power distribution systems and cast resin transformers. But because zucchini plants work so hard to produce fruits, it's only natural that the plants' production will slow over the growing season. Some gardeners feel the initial glut of zucchini is more than enough.
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