Zucchini (Eggplant) Parmesan - Learn how to make Eggplant and Zucchini Parmesan. Photo: Whitney Ott; Styling: Claire Spollen. This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food.

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Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly. This take on eggplant Parmesan uses zucchini in place of the eggplant. You can have Zucchini (Eggplant) Parmesan using 12 ingredients and 8 steps.

Zucchini (Eggplant) Parmesan Ingredients

You need 1 of Zucchini.
Prepare 250 Grams of Mushrooms.
You need 250 Grams of Spaghetti sauce.
Prepare 1 Tablespoon of Garlicchopped.
You need 2 Tablespoons of maida wheat flour or.
Prepare 2 Tablespoons of bread Crumbs.
You need To Taste of black pepper.
Prepare To Taste of salt.
You need 1/2 Cup of Parmesan.
Prepare 1/4 Cup of Mozzarella.
Prepare 1 Tablespoon of olive oil.
You need 1 of Capsicum.

Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual. Eggplant-Zucchini Parmesan. this link is to an external site that may or may not meet accessibility guidelines. This summery riff on classic eggplant Parmesan celebrates the custardy goodness of tender zucchini. The zucchini is breaded and shallow-fried, then layered into a baking dish with mozzarella.

Zucchini (Eggplant) Parmesan step by step

Take a pan, add olive oil and sauté mushrooms, capsicum and chopped garlic till the mushrooms and capsicum soften..
Then add the spaghetti sauce (if not available, tomato puree with little oregano added to it can be used) in the pan along with some pepper powder and salt. Let it cook for some time..
By the time the above mixture cooks, take zucchini (even egg plant can be used) cut it to circles or any desired shape. Sprinkle some oil over the zucchini..
Then take a bowl add maida (all purpose flour), breadcrumbs, pepper and salt and mix them. Take Zucchini pieces roll it over the mixture (if you eat eggs, take egg white first dip the zucchini in the egg white and then roll them in the mixture in this case don't sprinkle oil on zucchini).
Then take another pan and shallow fry the zucchini. Meanwhile check the mushroom mix if it is done switch off the gas..
Once the zucchini is done. Take a casserole or any baking dish you have. Slightly grease the dish with oil then pour and spread the mushroom and capsicum mixture, then place the zucchini over it in desired style..
Once the zucchini is placed sprinkle mozzarella and Parmesan cheese as per your wish..
Preheat the oven at 200 degrees for 5-10 mins. Place the dish in the oven for 15 min or until the crust is golden. The dish is ready for serving..

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Homemade Zucchini (Eggplant) Parmesan Recipe - Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. I have never tried to prepare eggplant although eggplant parmesan is my fav at the restaurant.not anymore! Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted eggplant layered between the noodles and marinara. If you love eggplant parmesan and zucchini you'll love these delicious little bites! Summer is just about over and kids are heading back to school already.

I believe you can make great and tasty Zucchini (Eggplant) Parmesan recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!