Eggplant and Zucchini Parmigian

Ingredients

• 3 large eggplants
• 2 large zucchini
• egg and milk mixture
• oil
• bread crumbs
• salt to taste
• 1 pound shredded mozzarella cheese
• 1/2 cup Parmesan cheese grated
• Prepared tomato sauce

Preparing

Cut unpeeled eggplant and zucchini into slices about 1/4 inch thick. Dip eggplant into egg and milk mixture, then into bread crumbs. In a large frying pan, heat oil until very hot and fry eggplant until golden brown; drain on paper towels. Fry zucchini as is, do not add bread crumbs. In a large baking pan, place sauce on bottom of pan to cover and follow with a layer of eggplant slices, sauce, mozzarella cheese, parmesan cheese zucchini, pinch of salt and repeat the layers, ending with tomato sauce and mozzarella cheese on top.

Bake in preheated 350° oven for 25-30 minutes.

Additional Resources

Learn about Eggplants.

Other recipes from Produce Pete.