Zucchini or Eggplant Parmesan
From
Ben Collver@1:124/5016 to
All on Wed Oct 4 11:11:30 2023
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Title: Zucchini Or Eggplant Parmesan
Categories: Casseroles
Yield: 8 Servings
Italian tomato sauce recipe
4 md Zucchini; sliced 3/4" thick
--OR-
2 lg Eggplants; sliced 1/2" thick
Flour
2 Eggs; beaten
Wheat germ -OR-
Fine bread crumbs
A few dashes of basil;
-oregano, or grated
-parmesan, (optional)
Olive oil; for frying
1 lb Mozzarella cheese; grated or
-sliced thinly
1 c Parmesan cheese; grated
Make a batch of Italian tomato sauce.
Have ready 3 shallow dishes:
* one for flour
* one for beaten eggs
* one for wheat germ or fine bread crumbs
Optionally add basil, oregano, or grated parmesan to wheat germ or
bread crumbs.
Dip the slices in flour, then egg, then wheat germ or crumbs. Fry in
olive oil on each side until tender and brown (easily pierced with a
fork.) Drain and proceed. Note: If you are averse to fried foods, the
vegetables can be baked on lightly-oiled trays. About 20-25 minutes
at 350 F.)
In an oiled 9x13" pan, layer zucchini and/or eggplant with sauce and
cheeses.
Bake 30-40 minutes, uncovered for last 15 minutes at 375 F. Let sit
10 minutes before serving.
Recipe by Moosewood Cookbook
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