Sunday, December 5, 2010

Sunday Suppers

Easy-breezy eggplant and zucchini parmigiana.

Grill slices of zucchini and eggplant with a touch of olive oil, until soft and brownish.

Layer the slices in an oven-proof dish. Add a bit of salt at this point.

In a separate bowl, beat four eggs, 3/4 cup of mozzarella, 1/2 cup of parmesan cheese, pepper and chopped parsley.  Pour this concoction on top of the layered vegetables.  Finish with 1/2 cup of tomato sauce and some more parmesan. 

Bake in a hot oven, 375F for 30 minutes.  

Serve with crusty bread and a small salad.

This is the easy version.  For a more complicated version, visit an Italian cookbook.  I cannot tell the difference any more.


  1. Wow! Woweeee...!
    I love eggplant parmigiana!
    And fixed with zucchini ... oh yummy!
    That reciipe looks soooo easy.
    I'm going to try fixing it this week!
    Thank you so much for the great recipes

  2. Note: I make my tomato sauce by putting a can of tomatoes in the blender and pulsing a couple of times until small pieces of tomatoes can still be found, yet it looks saucy and is quite runny.

  3. Great hint for making tomato sauce.
    Thanks for visiting my blog.
    I invite you to become a follower if you like.
    Have a great week :)

  4. Love Eggplant Parmesan and this looks so easy and delicious! Thanks for another great recipe!

  5. That looks delicious, and I must try your tomato sauce idea. This sort of vegetarian food is delightful.

  6. Mise,
    I come from a peasant background, where everything is used, including adapting recipes easily. Thanks for stopping by.

  7. Wow, sounds delicious. It looks like a great way to use eggplant!