Side Pannel
Eggplant Parmesan
Ingredients List
- 1 Eggplant; unpeeled & cut in
- -1" slices
- 1 ts Salt
- 3 md Zucchini; halved lengthwise
- -& cut into 1 inch pieces
- 1 lg Onion; cut into very thin
- -wedges
- 2 ts Finely shredded lemon peel
- 1/3 c Lemon juice
- 1 c Snipped fresh basil
- 5 Cloves garlic; minced , (up
- -to 6)
- 1/4 ts Salt
- 1/4 ts Freshly ground black pepper
- 1/4 c Snipped parsely or cilantro
- 1/3 c Grated parmesan
Directions
Sprinkle eggplant slices with the 1 t salt and place in a colander. Set
aside to drain for 20-30 minutes. Rinse well and pat dry. In a large
skillet, heat 2 t of the oil over medium heat. Add about a third of the
eggplant slices and cook 3-4 minutes, turning once, until slices are
lightly browned. Remove and repeat twice more until all eggplant is cooked.
**(Note: I just brushed the eggplant with a bit of olive oil and broied in
my toaster oven, about 3-4 min each side. Worked fine)** Cool the slices
slightly and cut into 1 inch cubes. Transfer cubes to a 3 qt casserole
(spray w/non-stick coating)
Add remaining 2 t oil to skillet and cook zucchini and onion for 7-8
minutes, stirring occasionally, until just tender. Add to eggplant in
casserole. Combine lemon peel, lemon juice, basil, garlic, the 1/4 t salt
and pepper. Add to casserole mixture, stirring gently just unitl combined.
Bake, covered, in a 350 oven for 30 munutes or until heated through. ***(I
gave it about 10 minutes on 70% power in the microwave - I live in Orlando,
and the oven ain't going on until Thanksgiving!) *** Stir in parsely. Note:
the recipe calls to serve over couscous, but it will work over anything you
like. I didn't have enough couscous, so I made orzo pasta; rice would work
very well, too.
Sprinkle with Parmesan and serve
aside to drain for 20-30 minutes. Rinse well and pat dry. In a large
skillet, heat 2 t of the oil over medium heat. Add about a third of the
eggplant slices and cook 3-4 minutes, turning once, until slices are
lightly browned. Remove and repeat twice more until all eggplant is cooked.
**(Note: I just brushed the eggplant with a bit of olive oil and broied in
my toaster oven, about 3-4 min each side. Worked fine)** Cool the slices
slightly and cut into 1 inch cubes. Transfer cubes to a 3 qt casserole
(spray w/non-stick coating)
Add remaining 2 t oil to skillet and cook zucchini and onion for 7-8
minutes, stirring occasionally, until just tender. Add to eggplant in
casserole. Combine lemon peel, lemon juice, basil, garlic, the 1/4 t salt
and pepper. Add to casserole mixture, stirring gently just unitl combined.
Bake, covered, in a 350 oven for 30 munutes or until heated through. ***(I
gave it about 10 minutes on 70% power in the microwave - I live in Orlando,
and the oven ain't going on until Thanksgiving!) *** Stir in parsely. Note:
the recipe calls to serve over couscous, but it will work over anything you
like. I didn't have enough couscous, so I made orzo pasta; rice would work
very well, too.
Sprinkle with Parmesan and serve
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