Single Layer Eggplant Zucchini Parmesan

Are you curious? Do you like to find out how things get done? If I get a taste of something good or if someone tells me about a recipe she loves, I need details. What’s in it? How’s it made? Where’d it come from? May I share it? Those are my 4 questions.

Thanks to my need-to-know, you can indulge in Gabrielle Pasin‘s amazing new take on eggplant parmesan, Single Layer Eggplant Zucchini Parmesan.

Single Layer Eggplant Zucchini Parmesan

• 2 eggplants, sliced 1/4-inch thick, crosswise into rounds
• 3 zucchini and 1 Japanese eggplant, sliced 1/4-inch thick, lengthwise into long strips
• 1 T olive oil, plus olive oil spray
• 1 small onion, finely chopped
• 6 garlic cloves, very thinly sliced
• 1 28 oz can plum tomatoes, roughly chopped
• 1 24 oz jar good quality tomato sauce
• 1/2 c basil leaves (1/2 roughly and 1/2 finely chopped)
• 3 1/2 – 4 c grated cheddar cheese
• 3/4 c grated Pamigiano-Reggiano

Turn oven on to broil. Spray a large roasting pan lightly with olive oil. Broil eggplant and zucchini, in a single layer, about 6 minutes per side or until lightly browned and softened. Repeat as required to broil all the eggplant and zucchini.

In a medium sized pot, heat olive oil over medium-high heat, then cook onion, covered, on low for 6 minutes. Add garlic and simmer, stirring for 3 minutes. Add tomatoes with their juices, tomato sauce and roughly chopped basil. Simmer for 45 minutes.

Preheat oven to 350F. Coat the bottom of three of your largest baking dishes with a thin layer of sauce. Lay out a single layer of roasted eggplant and zucchini. Cover with a layer of sauce. Sprinkle on cheese. Bake for 20 minutes or until bubbly hot. Garnish with finely chopped basil. Serve as an appetizer with salad or as a side dish. Perfect on a buffet table. Serves 12-15. Can be frozen.

Single Layer Eggplant Zucchini Parmesan Print Ready Recipe

Final notes:

• Buy Fitness Rolls and sliced provolone from Cavallaro, then make a grilled sandwich with two slices of provolone, a layer of basil and some good quality sun-dried tomato paté. Throw in a little avocado, and you will be rewarded with the best tasting sandwich e-v-e-r!
• Everybody is touting the benefits of eating raw garlic. Are you game? Harriet Sugar Miller shares guidelines on how to maximize your garlic health rewards, such as: Crush the garlic and let it sit for a few minutes before devouring.
• In my dreams I’ve always been a ballet dancer. These photos bring ballet to life.

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