Rediscover food in its simple, pure form. This blog is about being comfortable in the kitchen, utilizing simple recipes with everyday ingredients.
Sunday, December 5, 2010
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.