Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a Best dish, zucchini (eggplant) parmesan. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Zucchini (Eggplant) Parmesan is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Zucchini (Eggplant) Parmesan is something that I have loved my whole life. They’re fine and they look wonderful.

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.

To begin with this recipe, we have to prepare a few components. You can cook zucchini (eggplant) parmesan using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Zucchini (Eggplant) Parmesan:

1. Take Zucchini
2. Prepare Mushrooms
3. Take Spaghetti sauce
4. Take Garlicchopped
5. Get maida wheat flour or
6. Get bread Crumbs
7. Take black pepper
8. Prepare salt
9. Take Parmesan
10. Take Mozzarella
11. Prepare olive oil
12. Prepare Capsicum

This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual. 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.

Steps to make Zucchini (Eggplant) Parmesan:

1. Take a pan, add olive oil and sauté mushrooms, capsicum and chopped garlic till the mushrooms and capsicum soften.
2. 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.
3. 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.
4. 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)
5. Then take another pan and shallow fry the zucchini. Meanwhile check the mushroom mix if it is done switch off the gas.
6. 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.
7. Once the zucchini is placed sprinkle mozzarella and Parmesan cheese as per your wish.
8. 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.

This baked eggplant parmesan recipe will become one of your family favorites! Their eggplant Parmesan inspired the eggplant lasagna in my cookbook, which includes long strips of roasted eggplant layered between the noodles and marinara. Have you had the chance to try that one? This is for all of you eggplant parmesan people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself!

So that is going to wrap this up for this awesome food zucchini (eggplant) parmesan recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember 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!