Subj : Zucchini or Eggplant Parmesan
To   : All
From : Ben Collver
Date : Wed Oct 04 2023 11:11:30

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Zucchini Or Eggplant Parmesan
 Categories: Casseroles
      Yield: 8 Servings

           Italian tomato sauce recipe
      4 md Zucchini; sliced 3/4" thick
           --OR-
      2 lg Eggplants; sliced 1/2" thick
           Flour
      2    Eggs; beaten
           Wheat germ -OR-
           Fine bread crumbs
           A few dashes of basil;
           -oregano, or grated
           -parmesan, (optional)
           Olive oil; for frying
      1 lb Mozzarella cheese; grated or
           -sliced thinly
      1 c  Parmesan cheese; grated

  Make a batch of Italian tomato sauce.

  Have ready 3 shallow dishes:

  * one for flour
  * one for beaten eggs
  * one for wheat germ or fine bread crumbs

  Optionally add basil, oregano, or grated parmesan to wheat germ or
  bread crumbs.

  Dip the slices in flour, then egg, then wheat germ or crumbs. Fry in
  olive oil on each side until tender and brown (easily pierced with a
  fork.) Drain and proceed. Note: If you are averse to fried foods, the
  vegetables can be baked on lightly-oiled trays. About 20-25 minutes
  at 350 F.)

  In an oiled 9x13" pan, layer zucchini and/or eggplant with sauce and
  cheeses.

  Bake 30-40 minutes, uncovered for last 15 minutes at 375 F. Let sit
       10    minutes before serving.

  Recipe by Moosewood Cookbook

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