Eggplant & Zucchini Parm

 
Eggplant & Zucchini Parm



Prep Time: 15 Min

Cook Time: 35 Min

1. Preheat oven to 400 F

 

1. Lay the sliced eggplant / zucchini on a baking sheet. Drizzle the veggies with a generous amount of EVOO. Season with sea salt / black pepper, red pepper flakes, and half the Italian seasoning. Move the slices around to coat the bottoms in oil as well.

 

1. Bake 10 minutes, flip, season again with salt / pepper and remaining Italian seasoning and return to oven for 10 minutes. Remove and set onto a wire rack.

 

1. Reduce oven to 375 F

 

1. Spray a baking dish with cooking spray and fill the bottom with ¾ of the tomato sauce. Begin laying the zucchini slices in the sauce until they are all in the dish. (Layering is ok) Drop ricotta by the teaspoon across the dish and gently smear the ricotta over the zucchini slices. Lay the eggplant slices over the ricotta / zucchini layer. Drop the remaining ricotta over the eggplant and gently smear it into a layer. Drop the remaining sauce sporadically across the dish. Top with the grated parmesan and spray with cooking spray to help form a crust.

 

1. Bake 15 minutes uncovered.

 
Garnish with fresh, chopped parsley and ENJOY!

• 2 Chinese Eggplants, sliced ½ ” thick
• 2 Zucchinis, sliced ½ ” thick
• 1 C prepared Tomato Sauce
• 270g Tub Ricotta Cheese
• 1/3 C grated Parmesan
• EVOO
• Sea Salt / Black Pepper
• 1 Tsp. Red Pepper Flakes
• 1 Tbsp. Italian Seasoning

 

• Fresh Parsley - Garnish