EGGPLANT OR
SQUASH
PARMESAN PALLADINO
Serves 4 as a side dish and 2 as a main dish.
Ingredients:
1 medium eggplant, zucchini or summer squash (or
mix all three--very good this way!), sliced into ¼ inch round slices. Cut
summer squash on an angle for larger pieces. Remove skin from eggplant.
1 cup freshly-ground whole wheat flour (any wheat berry will do)
olive oil for cooking
2 eggs, beaten
salt and pepper to taste
1 cup Parmesan cheese, shredded
1 cup mozzarella cheese, shredded
1 recipe for tomato-type pasta sauce (See Kathie’s Marinara Sauce)
How to:
1. Prepare eggplant or squash by dipping in egg mixture (egg, salt, pepper)
and then in flour.
2. Cook on both sides in a skillet containing olive oil until lightly browned.
3. In a square or small rectangular baking dish (judge by amount of eggplant or
squash cooked), layer the veggies as follows:
a. fried eggplant and/or squash
b. sprinkle on parmesan cheese
c. sprinkle on mozzarella cheese
d. cover with sauce
4. Continue layering this way until about ½ inch from top.
5. Sprinkle with mozzarella cheese.
6. Cover lightly with foil and bake at 350 degrees for 20 minutes.
7. Remove foil and continue baking until casserole is bubbly and cheese is
melted.
8. Let stand about 5-10 minutes and serve.
9. May be cut into serving sizes or frozen for future use.
10. To re-heat, place in 350 degree oven for approximately 30 - 40 minutes.
A great way to use up your garden’s summer squash!