This Eggplant Zucchini Parmesan is one my my fav dishes ever! (I know I have a lot of favorite dishes, but this is really good!) I love how the vegetables really shine through since they are not breaded and fried. Instead, I just slice the eggplant and zucchini into 1/4 inch thick rounds, brush with olive oil, sprinkle with salt and pepper and roast until golden brown. This is an easy dish that comes together in no time at all and makes a wonderful weeknight dinner. You can serve with my meatballs, your favorite protein, or just a simple green salad.
Ingredients:
1 large eggplant, skin on, sliced into 1/4 rounds
1 zucchini, skin on, sliced into 1/4 inch rounds
3 tbsp olive oil
salt and pepper
1 jar of your favorite tomato sauce (I like Rao’s)
3/4 cup mozzarella cheese
1/2 cup parmesan cheese
1/4 cup of gluten free breadcrumbs (I like Aleias)
Fresh chopped basil
Directions:
Preheat oven to 375 degrees. Place the eggplant and zucchini on a large baking sheet and brush each side with olive oil. Sprinkle with salt and pepper. Bake for 5-7 minutes, and then flip each piece over to the other side. Remove from oven once the vegetables are slightly brown. In a casserole dish, add 1/2 cup of your favorite tomato sauce. Start layering the eggplant, sauce and mozzarella cheese, in that order, so create 2-3 layers. Top off with zucchini and then another layer of sauce, and mozzarella and parmesan cheeses. Sprinkle with gluten free breadcrumbs on top. Bake at 425 degrees for 25-30 minutes, or until cheese is bubbly and slightly brown. Sprinkle with fresh basil and Enjoy!
