Oven Fried Eggplant or and Zucchini Parmesan

Rita~'s Note:

I'm posting this recipe for eggplant and or zucchini. No need to peel the zucchini. I've also done both in one recipe. You can also just oven bake the eggplant and dip into sauce for appetizers. My husband and I just love it! Especially when the eggplant and zucchini is home grown! No buttermilk no problem just place 1 teaspoon lemon juice or vinegar in a 1 cup glass then top with milk let sit while gathering the rest of the ingredients.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6-8

Yield: 1.0 casserole

Sauce

• olive oil
• 1 onion, diced
• 1 stalk celery, sliced finely
• 3 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon oregano
• 1 teaspoon marjoram
• 1 teaspoon parsley
• 3 leaves fresh basil
• salt and pepper
• 1/4 cup dry red wine

Eggplant

• 1 large eggplant, peeled and sliced 1/4 slices
• flour, for dusting
• 3 eggs, lightly beaten
• 1/4 cup milk (buttermilk)
• 2 cups breadcrumbs, seasoned with spices
• salt and pepper

Cheese mixture

• 1 pint ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated romano cheese or 1/2 cup parmesan cheese
• 1 egg
• 1 teaspoon parsley
• extra grated cheese

Directions:

1. SAUCE: Coat bottom of a large pot with olive oil.
2. Add onions, celery, and garlic and saute until tender about 5 minutes.
3. Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
4. Bring to boil; reduce heat and simmer for 1 hour.
5. Stir and stir and stir.
6. EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
7. Mix eggs and buttermilk in bowl.
8. Dip slices of dusted eggplant into egg mixture.
9. In the same bag with the left over flour add seasoned breadcrumbs to it.
10. Then dip eggplant into bag of seasoned breadcrumbs to coat them.
11. Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
12. Cheese mixture: mix all together.
13. Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
14. Top with extra grated cheese.
15. Bake in oven at 325 degrees for 30 minutes.
16. Serve with crisp Italian Bread and green salad.

Reviews

[MommiesTreats]

This was a great recipe. My only really big complaint is that it took way longer than an hour to make from start to finish. I tweaked the recipe a bit as well. I used fresh herbs instead of dried, omitted the celery (because I didn't have it), added two other kinds of Italian cheeses, and made my own bread crumbs from some leftoever homemade bread I had in the freezer.
Next time I make this recipe, I am going to add black olives and mushrooms to the sauce recipe.
My hubby absolutely loved this dish! I am so excited that I found a new recipe to add to my favorites!
Thank you bunches Rita!!!

[Cooks4_6]

I used this recipe as a basis for my eggplant parmesan. I didn't make the sauce listed; and made a roasted pepper tomato sauce instead. This was delicious! Next time I might try Panko breading instead of the seasoned break crumbs then drizzle with a bit of olive oil before baking to crisp.

[askinnycook]

Can't believe I haven't rated this yet since I've been making some variation or another for at least a year. Delicious!!! I always do the eggplant version, but don't always have time to make the sauce. Well received by friends and family either way. Try it, you won't be dissapointed.