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Eggplant-Zucchini Parmigiana

Prep Time20 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Italian
Keyword: eggplant dish, Italian eggplant
Servings: 4 people
Author: Grow At Home Favorite

Ingredients

  • 1/2 c. chicken broth
  • 1/2 c. coarsely chopped celery
  • 1/2 c. chopped onion
  • 1 clove garlic minced
  • 2 large tomatoes chopped
  • 1/3 c. tomato paste
  • 1 tsp. basil
  • 1/4 tsp. rosemary crushed
  • 1/8 tsp. pepper
  • 1 medium eggplant
  • 2 c. sliced zucchini
  • 1 c. cottage cheese drained
  • 1/2 c. shredded Mozzarella cheese
  • 1/4 c. Parmesan cheese grated

Instructions

  • For tomato sauce:
  • In a medium saucepan combine chicken broth, celery, onion, and garlic.
  • Bring to boiling; reduce heat.
  • Simmer, uncovered, for 5 minutes.
  • Stir in chopped tomatoes, tomato paste, basil, rosemary, and pepper.
  • Return mixture to boiling; reduce heat.
  • Simmer uncovered, for 15 minutes, stirring occasionally.
  • Meanwhile, peel eggplant.
  • Cut into 1/2-inch slices; halve slices.
  • In a Dutch Oven or large saucepan bring 1/2 inch of water to boiling.
  • Add eggplant and zucchini slices; simmer, covered, for 4 minutes.
  • Remove vegetable slices from Dutch Oven; drain in paper towels and pat dry.
  • Place eggplant and zucchini in a casserole dish.
  • Spoon cottage cheese on top.
  • Pour tomato sauce over.
  • Sprinkle with Mozzarella and Parmesan cheeses.
  • Bake, uncovered, at 350 degrees for 20 - 25 minutes or until heated throughly.