Kedron loves, loves, loves eggplant parmigiana. Unfortunately, my 4 eggplant plants (is that how you write that?!) failed this year. I have giant plants, but no fruit. Bummer. However, I have tons (almost literally) of zucchini and squash. So I got creative, and I made my own version of eggplant parmigiana, but with zucchini and squash, and it was a hit, even with T-Rex and Little Miss. And that is saying a lot!
This is my first attempt at documenting my own recipe. If you try it, let me know how it goes!!
1 cup flour (maybe more)
1 medium zucchini, cut into 1/2″ slices
1 medium yellow squash, cut into 1/2″ slices
1 small green pepper, diced
1 small onion, diced
3 garlic cloves, minced
1 6oz can of tomato paste
a few tablespoons of oil
1/2 cup fresh basil, chopped
1 cup shredded mozarella cheese (maybe more if you like!)
a 9×9 baking dish
Preheat oven to 375
Mix egg and milk. Dip squash and zucchini into milk mixture and then coat with flour.
Heat a tablespoon of oil in a nonstick skillet. Brown the squash and zucchini in the oil a few minutes on each side until slightly soft and toasty brown.
Meanwhile, heat a tablespoon of oil in a sauce pan and saute green pepper, onion and garlic for 3-5 minutes or until soft. Add tomato paste and 3 cans of water. Stir and cook until bubbly and slightly thick.
Layer 1/2 the zucchini and squash in baking dish. Top with 1/2 the sauce, 1/2 the basil, and 1/2 the cheese. Repeat layers. Bake uncovered in 375 degree oven 20-30 minutes or til bubbly and heated through.
*This post is linked up with the Diaper Diaries Things I Love Thursday!