Thursday, June 4, 2009

Baked eggplant zucchini parmigiano

For an easy side dish that's a great match for this hearty tomato and cheese baked eggplant, I blanched some Chinese brocolli on the side.

For Baked eggplant zucchini with parmigano reggiano:

1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork, and a dash of salt and pepper
1 1/2 cups panko bread crumbs
3 - 4 zucchinis, sliced lengthwise into 1/2 inch think pieces
tablespoons extra virgin olive oil
1 can of tomato paste
two garlic cloves, minced
fresh oragano , 2 sprigs
fresh basil one sprig
fresh parsley 1 sprig
1 and 1/2 cup shredded parmigiano reggiano


For the tomato sauce, in a sauce pan heat up some olive oil and infuse the two minced garlics. When they start to bubble, add in one can of tomato paste, and use the jar to add one cup of water. Add in the fresh chopped herbs - oregano, basil and parsley and cook until it comes to a small boil. Add salt and pepper to season, and set aside.

Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

On another baking sheet, sprinkle the zucchinis with salt and pepper and olive oil, and bake for 15 minutes.

Increase oven temperature to 475°F. In an oven proof dish, layer pasta sauce, then eggplant, then zucchini, and top with cheese. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 - 20 minutes.

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