Summer Squash Parmesan
I love Eggplant Parmesan but have never been able to grow
I decided to try this and substitute a couple of large summer squash.
It came out so yummy!
Eggplant Parmesan (or summer squash..my take)
Olive Oil — for frying
1 medium eggplant — (unpeeled)( I used summer squash)
2 eggs — slightly beaten ( I used one)
2 tablespoons cold water
1 1/2 cups fine dry breadcrumbs with dried italian herbs
2 1/2 cups your favorite italian sauce –
(I used my homemade italian sausage meat sauce I keep frozen
1/2 cup grated Parmesan cheese — OR ( I added 1/2 before baking and 1/2 after)
grated Romano cheese
12 ounces sliced Mozzarella cheese ( I left this off)
Preheat oven to 375 F. Pour small amount of oil in a large skillet.
Cut eggplant into 15 slices about 1/4″ thick; set aside.
In a shallow dish or pie plate, beat eggs and water to combine;
Pour breadcrumbs into another shallow dish or pie plate.
Dip eggplant into egg mixture, then into breadcrumbs.
Brown eggplant slices in hot oil, turning once, until tender
when pierced with a fork. Add more oil, if needed.
Butter a 2-qt casserole dish. ( I used individual dishes)
Arrange 5 eggplant slices over
bottom of dish, overlapping if necessary.
Top with about 1/3
of the Italian-Style Meat Mix, 1/3 of the grated cheese and 1/3
of the Mozzarella slices I left off the mozzerella).
Repeat, making 2 more layers.
Bake uncovered 30 to 40 minutes.
Makes 6 servings.
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