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Vegetable Parmesan
Created by: Howcan Team
Ingredients
- 1 eggplant, sliced into 1/4 inch rounds
- 2 zucchinis, sliced into 1/4 inch rounds
- 2 tomatoes, sliced
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together 1/2 cup of grated Parmesan cheese, 1/2 cup of breadcrumbs, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil.
- Brush both sides of the eggplant and zucchini slices with olive oil and season with salt and pepper.
- Dip each slice into the Parmesan and breadcrumb mixture, coating both sides evenly, and place them on a baking sheet.
- Bake in the preheated oven for 20 minutes, or until the vegetables are tender and the coating is golden brown.
- Remove from the oven and top each slice with a tomato slice. Sprinkle with a little more Parmesan cheese and return to the oven for an additional 10 minutes.
- Once the vegetables are tender and the cheese is melted and bubbly, remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Vegetable Parmesan!
Vegetable Parmesan, also known as Eggplant Parmesan, is a classic Italian dish that originated in the Campania region. This savory and satisfying dish features breaded and fried slices of eggplant or other vegetables, layered with marinara sauce and melted cheese. It is believed to have been created in the 19th century in southern Italy, where eggplants were abundant. The dish gained popularity in the United States with the influx of Italian immigrants. Today, it is a staple in Italian-American cuisine and can be found on the menus of many Italian restaurants. For the best Vegetable Parmesan, look for fresh, high-quality vegetables and a flavorful marinara sauce. Some chefs also add a sprinkle of fresh basil or a drizzle of balsamic glaze for an extra burst of flavor.
60 min
4
320 calories
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