Summer Squash Parmesan

I love Eggplant Parmesan but have never been able to grow
eggplant.

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
for emergency)
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;
set aside.
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.

7 Comments (+add yours?)

  1. Katiez
    Jul 13, 2007 @ 15:51:59

    I could do this! But with the squash. I’ve had no look with eggplant. Maybe I should try again…

    Reply

  2. Nanners
    Jul 14, 2007 @ 16:30:13

    Good call on the squash. I think anyone who has a garden (or has friends with gardens) is desperately looking for things to do with their squash this time of year!

    Reply

  3. Trackback: Roasted Summer Squash Recipe with Lemon and Mint | Cooking Tips
  4. Joy
    Jul 01, 2008 @ 13:01:51

    I made this recipe this past weekend and it is wonderful. Couldn’t believe how “cheesy” it was with so little cheese. (I also left the motzarella off and didn’t miss it at all.) I’m following the WW plan and really have appreciated your more healthy recipes. I also made the Faux Mashed Potates and it was terrific also. Please keep those coming! I visit your website almost everyday from way down here in Georgia and always find that it improves my day.

    Reply

  5. coffeepot
    Jul 01, 2008 @ 17:19:21

    Thank you Joy I am glad you like and you gave me some joy today also.

    Reply

  6. Lori
    Aug 11, 2009 @ 21:23:52

    I also used summer squash and it was delicious, one egg was plenty.

    Reply

  7. Sue
    Aug 18, 2009 @ 16:23:18

    Yes isn’t it grand Lori?
    I love Eggplant but I just don’t have much luck growing it. I grew a little last summer but it didnt do well so this summer (2009) I didnt even try.

    Reply

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