Oven Fried Eggplant or and Zucchini Parmesan

"I'm posting this recipe for eggplant and or zucchini. No need to peel the zucchini. I've also done both in one recipe. You can also just oven bake the eggplant and dip into sauce for appetizers. My husband and I just love it! Especially when the eggplant and zucchini is home grown! No buttermilk no problem just place 1 teaspoon lemon juice or vinegar in a 1 cup glass then top with milk let sit while gathering the rest of the ingredients."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Lynne the Pirate Queen photo by Lynne the Pirate Queen
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr
Ingredients:
24
Yields:
1 casserole
Serves:
6-8
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ingredients

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directions

  • SAUCE: Coat bottom of a large pot with olive oil.
  • Add onions, celery, and garlic and saute until tender about 5 minutes.
  • Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
  • Bring to boil; reduce heat and simmer for 1 hour.
  • Stir and stir and stir.
  • EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
  • Mix eggs and buttermilk in bowl.
  • Dip slices of dusted eggplant into egg mixture.
  • In the same bag with the left over flour add seasoned breadcrumbs to it.
  • Then dip eggplant into bag of seasoned breadcrumbs to coat them.
  • Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
  • Cheese mixture: mix all together.
  • Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
  • Top with extra grated cheese.
  • Bake in oven at 325 degrees for 30 minutes.
  • Serve with crisp Italian Bread and green salad.

Questions & Replies

  1. What size caserole or baking dish is used for this?
     
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Reviews

  1. This was a great recipe. My only really big complaint is that it took way longer than an hour to make from start to finish. I tweaked the recipe a bit as well. I used fresh herbs instead of dried, omitted the celery (because I didn't have it), added two other kinds of Italian cheeses, and made my own bread crumbs from some leftoever homemade bread I had in the freezer. <br/>Next time I make this recipe, I am going to add black olives and mushrooms to the sauce recipe. <br/>My hubby absolutely loved this dish! I am so excited that I found a new recipe to add to my favorites! <br/>Thank you bunches Rita!!!
     
  2. I used this recipe as a basis for my eggplant parmesan. I didn't make the sauce listed; and made a roasted pepper tomato sauce instead. This was delicious! Next time I might try Panko breading instead of the seasoned break crumbs then drizzle with a bit of olive oil before baking to crisp.
     
  3. Can't believe I haven't rated this yet since I've been making some variation or another for at least a year. Delicious!!! I always do the eggplant version, but don't always have time to make the sauce. Well received by friends and family either way. Try it, you won't be dissapointed.
     
  4. Using Zucchini worked out fabulous! I followed this recipe for the eggplant (using zucchini) and used a from-scratch marinara by mixing pureed oven-roasted tomatoes, onions, & spices with a can of diced toms. Instead of the cheese layer I substituted sprinkling mozzarella, pizzeria (smoked) cheese blend, & parmigiana reggiano cheese. It was a huge hit.
     
  5. Nineteen reviewers can't be wrong, this is mouthwatering delicious! My partner came in and exclaimed, "It smells good in here!" Of course it did with the sauce simmering on the stovetop and the eggplant slices browning in the oven. My eggplant weighed 1 pound and with 1/4 inch slices this made two layers in my casserole. It fit perfectly. Like another reviewer I had trouble using the gallon bag to bread my fritters (it worked fine for dusting them with flour, but was too messy with the egg wash), so I put the breadcrumbs in a shallow pie plate to dredge them. I seasoned the breadcrumbs with 1.5 tablespoons of italian seasoning. I put the breaded slices on a baking rack over a sheet pan and sprayed liberally with PAM olive oil spray. Mine took about 20 minutes in a 450F oven and then 5 minutes of broiling. I had a couple fritters leftover that my partner and I both snacked on. Yummy! I did substitute low-fat cottage cheese for the ricotta (personal preference). The recipe is easy to follow and the results are outstanding. Served this with sliced garden tomatoes and cantelope. Thank you, Rita, for sharing this gem!!!
     
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Tweaks

  1. This was a great recipe. My only really big complaint is that it took way longer than an hour to make from start to finish. I tweaked the recipe a bit as well. I used fresh herbs instead of dried, omitted the celery (because I didn't have it), added two other kinds of Italian cheeses, and made my own bread crumbs from some leftoever homemade bread I had in the freezer. <br/>Next time I make this recipe, I am going to add black olives and mushrooms to the sauce recipe. <br/>My hubby absolutely loved this dish! I am so excited that I found a new recipe to add to my favorites! <br/>Thank you bunches Rita!!!
     

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