if you’re not already melting in this ridiculous east coast weather, you can always do a different type of melting — with cheese!
adapted from a recipe by Cookin’ Canuk, this deconstructed & altered eggplant parmesan is easy and fast!
instead of the grill, i used a grill pan or griddle on the stove. additionally, i didn’t have the big eggplant. instead, we used farm fresh asian eggplant that tends to be skinnier.
deconstructed, pasta-less eggplant & zucchini parm
- 1 (1 1/2 lb.) eggplant
- 1 large zucchini
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 oz. fresh mozzarella, thinly sliced
- 1 1/2 cups tomato sauce (your favorite kind)
- 10 large basil leaves
preheat the oven to 400 degrees F.
heat your grill pan on the stove over medium heat. i sprayed mine with a little olive oil spray.
cut the eggplant and zucchini into 1/2-inch slices. cut the zucchini in half crosswise.
toss the eggplant and zucchini with the olive oil and salt and pepper.
grill until the vegetables are tender, but not overcooked, about 8 to 10 minutes.
-sauteing the veggies-
transfer the veggies to a baking pan. spread the mozzarella evenly between the eggplant and zucchini. bake in the oven until the mozzarella is melted – about 3 to 5 minutes.
meanwhile, heat up the tomato sauce of your choice.
-heating up the marinara sauce-
place the veggies & mozzarella on a place and spoon over the tomato sauce. top with basil. serve immediately.
-eggplant and zucchini parmesan-