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Eggplant and Zucchini Parmigian


  • 3 large eggplants
  • 2 large zucchini
  • egg and milk mixture
  • oil
  • bread crumbs
  • salt to taste
  • 1 pound shredded mozzarella cheese
  • 1/2 cup Parmesan cheese grated
  • Prepared tomato sauce


Cut unpeeled eggplant and zucchini into slices about 1/4 inch thick. Dip eggplant into egg and milk mixture, then into bread crumbs. In a large frying pan, heat oil until very hot and fry eggplant until golden brown; drain on paper towels. Fry zucchini as is, do not add bread crumbs. In a large baking pan, place sauce on bottom of pan to cover and follow with a layer of eggplant slices, sauce, mozzarella cheese, parmesan cheese zucchini, pinch of salt and repeat the layers, ending with tomato sauce and mozzarella cheese on top.

Bake in preheated 350° oven for 25-30 minutes.

Additional Resources

Learn about Eggplants.

Other recipes from Produce Pete.


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