Zucchini & Eggplant Parmesan

I am pretty sure that when I made this eggplant parmesan the other weekend, it was the very first eggplant parm of my entire life and let me tell you it was hands down the best i’ve ever had. I really have been missing out on this baby! Its cozy comfort in a casserole dish and just what the doctor ordered on this stormy sunday afternoon. That and a healthy dose of kitchen design inspo-surfing (aka going down the never-ending rabbit hole that is pinterest). The only thing that would make this scene total perfection is if I had gotten my lazy butt to spin class this morning. Maybe tomorrow.

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Zucchini & Eggplant Parmesan

Yield: serves 6-8

Ingredients

1. 1½ lbs eggplant (about 2 medium)

2. 1½ lbs zucchini (about 4 small)

3. 2 cups flour

4. ½ - 1 cup olive oil

5. 1 lb fresh mozzarella (roughly 2 balls), sliced

6. 8oz parmigiano-reggiano, grated

7. 1 cup panko

for the tomato sauce:

1. ¼ cup olive oil

2. 3 cloves garlic, thinly sliced

3. 2 28oz cans crushed tomatoes (my fave is muir glen fire roasted)

4. 2 tsp red pepper flakes (optional)

5. salt and pepper

Instructions

1. Preheat the oven to 400˚F.

2. Slice the eggplant and zucchini, lengthwise, in ⅛-1/4 inch slices. Lay them out on a rack or in a colander, salt generously and let sit 20 minutes or so. Pat them dry with a paper towel.

3. Put two cups of flour into a shallow pan (a cake or brownie pan works great) and season it with salt and pepper. Line two baking sheets with parchment and drizzle about ¼ cup of olive oil to evenly coat the parchment.

4. Dredge each slice of eggplant and zucchini in the flour, making sure to coat both sides, and lay them onto prepared baking sheets. Drizzle again with olive oil and bake for 15-20 minutes, until dark golden brown.

5. While they cook, make the tomato sauce: heat olive oil in a large skillet and sauté garlic - be caredul not to burn it! keep stirring and as soon as the edges start to turn brown, add the cans of tomato. Season generously with salt and pepper and chili flakes if using. Cook, stirring occasionally, until it reduces and thickens so it looks almost dry - or just cook it for 20 minutes at a gentle simmer.

Assemble in a 9x13in dish:

1. Spread about ¾ cup of tomato sauce to coat the bottom of the pan then add a single layer of eggplant/zucchini and then the mozzarella. Repeat.

2. Combine the grated parm and panko, season with salt and pepper, and sprinkle over the top.

3. Bake for 20-30 minutes, until golden brown and bubbling at the edges. Let sit 5-10 minutes before cutting (just a suggestion so you don't burn off every tastebud in your mouth!).

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