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Eggplant Zucchini Parmigiana

Everyone has heard of eggplant Parmigiana, but now here's a fantastic new twist on it: Eggplant zucchini Parmigiana! This simple, seven-ingredient dish is sure to become a favorite for dinner in your family as it is in ours.

Serves: 6

  • 1 eggplant, thinly sliced (skin on)
  • 2 medium zucchini, or a mix of yellow squash, calabacitas and zucchini, sliced (skin on)
  • 1 small onion, diced
  • 1 garlic clove, crushed
  • juice of 1 lemon
  • 6 ounces Parmesan or Romano cheese (grated)
  • 1 jar (26-ounce) pasta sauce
  1. Preheat oven to 350 degrees F.
  2. Grease a 9x13-inch baking dish and rub with the crushed garlic clove.
  3. Assemble the following layers in this sequence:  Eggplant, zucchini, onion, sprinkling of lemon juice, spread of pasta sauce, generous sprinkling of cheese.
  4. Repeat layers until you reach the top of the baking dish or run out of ingredients.
  5. Finish with a layer of pasta sauce and a generous sprinkling of cheese.
  6. Bake, uncovered, for 60-75 minutes or until golden brown.  Serve as a main dish or as a side vegetable dish.

Learn how to freeze zucchini and get even more fantastic zucchini recipes in our article 15 Zippy Zucchini Recipes:  How to Make Use of Summer's Bounty.

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I really like casseroles with Italian flavors and this one looks very easy to make. What makes this even better is that this is a meatless main dish, and great for people who are trying to consume less meat and have healthy eating habits. Regarding the spaghetti sauce, I would add Italian seasoning to it, to give it more flavor. As a side dish to this casserole, I would serve spaghetti with marinara sauce.


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