Eggplant And Zucchini Parmigiana

Eggplant And Zucchini Parmigiana

Posted 2017-05-11 by Naomi follow
Two simple steps transform this into a sensational parmigiana. The eggplant and zucchini are grilled then layered with homemade tomato sauce and ricotta.

This can be made low FODMAP, lactose or gluten free. Enjoy.
[Image1 Delicious eggplant and zucchini parmigiana]

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 12 slices

3 tbsp olive oil
3 small eggplant, cut into 1 cm slices
3 large zucchini, cut into 1 cm slices
2 cloves of garlic, crushed (exclude for low FODMAP)
1 small onion, finely cut (exclude for low FODMAP)
6 large tomatoes, diced (or 2 large tomatoes and 400 g tin tomatoes combined)
1/2 cup fresh basil, finely cut (or 2 tbsp dried basil)
1/2 tbsp dried oregano
1/2 cup water
Salt and cracked pepper, to season
2 cups ricotta (I used my [Link lactose free ricotta] (or bocconcini)
1 cup breadcrumbs (gluten free if required)
1 cup grated parmesan cheese (or lactose free cheese if required)
1 cup grated cheese (cheddar, mozzarella or lactose free if required)

  • Preheat the oven to 200 degrees. Preheat a grill pan or barbecue grill on high.
  • Put the eggplant and zucchini slices in a bowl, add the 2 tbsp oil, salt, cracked pepper and toss to combine. Cook for 2 minutes on each side until tender. Transfer to a plate.
  • [Image5 The eggplant and zucchini will have great grill marks]
  • While the eggplant and zucchini are cooking, sauté the garlic in the remaining oil for 1 minute in a frypan on medium heat.  Add the onion and sauté until caramelised.
  • Add the tomatoes, basil, oregano, water, salt and pepper to taste, stir to combine and simmer for 10 minutes.
  • [Image2]
  • Lay eggplant and zucchini slices on the bottom of the baking dish, spoon 1/3 tomato sauce and 1/3 ricotta of top, in that order. Repeat layering until there are no more ingredients.
  • [Image3 Tasty layers of eggplant, zucchini, sauce and ricotta]
  • In a bowl combine the breadcrumbs, parmesan cheese, salt, cracked pepper and sprinkle evenly over the baking dish.
  • Sprinkle cheese over the breadcrumb layer.
  • Bake for 30 minutes until the cheese is melted and browned.
  • Remove from the oven and allow to cool before slicing.
  • Serve with salad, garlic bread or a slice of my [Link olive and rosemary focaccia.]
  • [Image4 Hot out of the oven]

  • If you do not have a grill pan or barbecue use a frypan and cook the vegetable slices for 1 1/2 minutes each side.
  • If using tin tomatoes cook the sauce for an extra 5 minutes to help increase the flavour.
  • To save time you can replace the homemade tomato sauce with 600 ml of pasta sauce.

  • For more of my recipes visit [Link Naomi's recipes]


    228587 - 2023-07-17 10:42:44


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