Light Eggplant / Zucchini Parmigiana

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- Ready In:
- 1hr 30mins
- Serves:
- Units:
Nutrition Information
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ingredients
- 4 lbs eggplants (and or or zucchniniI)
- salt to spread over eggplant
- 4 tablespoons olive oil
- 1⁄2 lb reduced-fat mozzarella cheese, thinly sliced (4% fat, if you don't have you can use the normal one)
- 1 cup parmigiano, grated
- 3 cups marinara sauce (if possible with basilicum and oregano)
- 1 teaspoon basilicum pesto sauce (substitute basilicum fresh or dry)
- 1 tablespoon oregano
directions
- Slice you eggplants or zucchini in 1/4 inch thick slices.
- Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
- Turn on your oven to high broil.
- Coat with oil the eggplants or zucchini in the bowl with your hands.
- Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
- Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
- Spread parmesan on it and press some cheese between the layers.
- Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
- Bake 30 minutes 350°F/180°C.
- This is usually served warm but in summer it is delicious cold with some bread!
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This was quick and easy and very delicious. I am a huge fan of zucchini parmigiana and eggplant parmigiana so I made ours with both ingredients. I rarely make an parmigiana recipe without breading and frying, but this one was just as good without it. I liked preparing everything in the oven and we really loved the saucy, cheesy goodness of this casserole. I served it using Recipe #335398 by Acadia*. The sauce and the Recipe #469200 paired very well together and I'm sure that I will be making this often. Thank you for a new family favorite awalde! Made for PAC Spring 2014.
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