Zucchini Eggplant Parmesan
Submitted by Sue Lowes on Jul 19, 2011

Eggplant and Zucchini parmesan casserole

Servings:
6

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
1 medium eggplant, diced
1 large zucchini, diced
2 eggs, beaten with 2 Tbsp. water
1 cup Italian bread crumbs
2 cups marinara sauce
1/2 cup mozzarella cheese
1/4 cup fr4esh Parmesan cheese
Canola and olive oil for frying

Directions:
Put eggplant and zucchini into egg mixture and then toss in bread crumbs to coat. Fry in large skillet over high heat in canola and olive oil mixture. Drain on paper towels. Place vegetables in a casserole dish and top with marinara sauce and half of the cheeses. Cover and bake for 30 minutes at 375 degrees. Uncover and top with remaining cheese, return to oven until cheese melts.

Cook's Notes:
Great with a salad.