Eggplant and Squash Alla Parmigiana Recipe (2024)

I was a little short on time so roasted sliced eggplant instead of dredging/frying and it was still delicious. This is a keeper.

Good replacement for lasagna. The eggplant skin never softened, though -- maybe I'll peel them next time.

I had a similar recipe in Manchester,Vt at the perfect wife. Because we have so many celiac folks in my family totally skipped the frying and flour part. Added fresh basil and parsley and a 1/2 jar of pasta sauce and some overripe fresh tomatoes for the sauce as that is what I had at the time. It got rave reviews on a cool Vermont summer day!

I liked this. I’m not into breading and frying, so I broiled the eggplant and squash in batches on an oiled baking sheet. I also doubled the mozzarella to 4 oz. And I used basil rather than parsley. Made 4 small servings, which was good with a side of arugula and some bread.

Delicious

broiled eggplant and squash x 3min per side with oil spray and S & Pdbled mozarella

delicious light take on eggplant parmesan! per other’s advice, I just browned the eggplant and zucchini in the oven with olive oil 15 min/side. instead of canned tomatoes, I was lucky enough to have two delicious heirlooms from the market that cooked down to an amazing sauce. I also added some slices of provolone since I was low on mozz. Will make again!

Tasty dish modified a touch. Double the canned San Marzano to 28ozs, added a zucchini, double the cheese and seasoned my GF bread crumb/GF one to one flour dredge mix. Cooked in a preheated cast for 37mins @350

I modified slightly to add an egg wash/panko bread crumbs and then baked the vegetables, instead of just sautéing after the flour dredge. Came out great! A keeper. Otherwise followed the recipe.

You need to keep adding oil as you fry the vegetables, as the eggplant will absorb whatever is there. I recommend going slow and adding more with each round of vegetables. Also, I added around 3x the cheese, which we thought was fabulous, giving it more of a main course heft. Also we did not use low salt cheese and it was delicious and not too salty. Overall a really satisfying dinner despite the fair amount of work required to make it.

I agree with the comments about dredging and frying the vegetables. I'm not sure what it adds (besides time and fat). I think roasting, grilling, or broiling the veggies would be simpler and produce equally good or better results.

Really good and even better on day 2.

Zucchini disappeared from the recipe it appears.I baked my veg beforehand and added a sprinkle of baking soda and red wine vinegar to the simmering tomato sauce to cut back on the tomato acidity and let the other flavours come through. Added some fresh thyme and chopped basil at the end of its simmer as well.Very straight forward and nice :)

I liked this. I’m not into breading and frying, so I broiled the eggplant and squash in batches on an oiled baking sheet. I also doubled the mozzarella to 4 oz. And I used basil rather than parsley. Made 4 small servings, which was good with a side of arugula and some bread.

BBQed the eggplant and zucchini with a little olive oil and salt - delicious! Adds a nice smoky flavour to the dish.

1/2 cup of onions is about 60 grams

I had a similar recipe in Manchester,Vt at the perfect wife. Because we have so many celiac folks in my family totally skipped the frying and flour part. Added fresh basil and parsley and a 1/2 jar of pasta sauce and some overripe fresh tomatoes for the sauce as that is what I had at the time. It got rave reviews on a cool Vermont summer day!

Made it over the weekend. There are only two of us, so it lasted for two dinners. It couldn't fit in circular pie plate so I used a Emile Henry ceramic oval baker. It was good, not as flavorful as I hoped. The zucchini and yellow squash seemed to be undercooked and frying the eggplant required more olive oil than called for. But I will try it again.

Good replacement for lasagna. The eggplant skin never softened, though -- maybe I'll peel them next time.