Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, zucchini & eggplant parmigiana. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Zucchini & Eggplant Parmigiana is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Zucchini & Eggplant Parmigiana is something that I’ve loved my whole life. They are nice and they look wonderful.
Перевод слова zucchini, американское и британское произношение, транскрипция..harvested a whacking number of zucchini from the garden. ☰. Для того чтобы добавить вариант перевода, кликните по иконке ☰, напротив примера. It was almost certainly taken to America by Italian immigrants and probably was first cultivated in the United States in California. Zucchini is a popular summer squash that can be eaten raw or cooked.
To begin with this particular recipe, we have to first prepare a few components. You can cook zucchini & eggplant parmigiana using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini & Eggplant Parmigiana:
- Prepare 1 large eggplant
- Prepare 2 medium zucchini
- Prepare 3 clove garlic
- Get 1 olive oil
- Get 2 packages fresh spinach
- Prepare 2 eggs
- Get 1 flour
- Make ready 1 bread crumbs
- Get 1 parmesan cheese
- Get 1 mozzarella cheese
- Make ready 1 marinara or tomatoe sauce
Find zucchini stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Zucchini is a summer squash with a very mild taste. The plants are usually prolific bearers.
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
Zucchini (aka courgettes) are a member of the squash family. They are classified as summer squash. Zucchini don't really have a great of flavour by themselves; everything hinges on their getting flavour from how. As zucchini get larger they get more bitter, tough, and watery. Since they're thin-skinned and perishable, zucchini will keep at room temperature for a If you've ever wondered how on earth you're going to use up all that zucchini, you're hardly alone.
So that is going to wrap it up with this special food zucchini & eggplant parmigiana recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
