This recipe is a twist on a classic! Eggplant and Zucchini Parmesan may have a slightly different flavor profile, but it’s just as satisfying. This recipe is a wonderful choice for a family dinner or a larger gathering. Pair with a side salad for a balanced, veggie-forward meal.
Yields 8 Servings
Adapted from The New Moosewood Cookbook by Mollie Katzen (1977, 1992, 2000)
Ingredients:
- 2 medium eggplants
- 2 medium zucchini
- 3/4 cup almond milk (or milk of choice)
- 2 cups panko
- 1 tsp dried basil
- 1/2 tsp each oregano and thyme
- 28-32 oz tomato sauce (I used 5 fresh tomatoes, blanched, skinned, chopped, and emulsified)
- 1 pound mozzarella cheese, grated
- 1/2 cup grated parmesan cheese or Pecorino Romano
Instructions:
- Preheat the oven to 375 degrees Fahrenheit. Lightly oil two 9×13 baking trays.
- Cut the eggplant and zucchini diagonally into 1/2-thick slices. Place the almond milk in a shallow bowl. Combine the panko with the dried basil, oregano, and thyme.
- Dip each eggplant and zucchini slice into the milk, moisten both sides, and coat them with the panko mixture. Place the prepared slices on the baking trays and bake until tender (about 30 minutes). Remove them from the oven and pile them gently onto one of the baking trays.
- Without cleaning it, take one of the trays you used to bake the eggplant/zucchini and spoon the tomato sauce onto the bottom. Add a layer of zucchini and eggplant, and cover with more tomato sauce. Spread the grated mozzarella over the sauce, then repeat the layering until you run out of room or ingredients. Generously sprinkle the top with the grated parmesan or Pecorino Romano cheese.
- Bake uncovered at 375 degrees Fahrenheit for about 40 minutes, until bubbly and the cheese is a light golden brown. Remove the Eggplant and Zucchini Parmesan from the oven and let sit about 10 minutes before serving.
Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer
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