Even though we dipped down below the 90s last week, it seems summer is still going to stick around for a while, and along with it our summer produce. I for one was excited to see eggplant in our Local Box, as I’ve felt like I haven’t gotten my fill of it yet. I decided to use it in a simplified version of eggplant parmesan.
This version doesn’t have multiple layers, making it slightly less like a casserole. I also decided to forego spinach in favor of shredded zucchini. Eggplant parmesan is often a heavy dish, but this was a light and easy preparation.
Eggplant Parmesan with Zucchini
adapted from Tyler Florence
1/2 cup milk
1 cup breadcrumbs
2 eggplant, cut into 1/2-inch thick rounds (about 10 slices total)
1 small onion, diced
2 large tomatoes, diced
2 cups shredded zucchini
Salt and pepper
8 ounces fresh mozzarella
Set up two shallow bowls. In one bowl, beat together egg and milk. Pour breadcrumbs in the other bowl, and set both near stove.
Heat olive oil in a large skillet over medium-high. Dip eggplant slices in egg, then dredge in breadcrumbs, and place in skillet. Cook until golden on both sides, then remove to a 9×13 baking dish, arranging in a single layer. (Squish them in if you need to.)
Reduce skillet to medium, and add onions. Cook until translucent, then add tomatoes and zucchini. Cook until tomatoes have broken down a bit, about 5 minutes. Season with salt and pepper.
Pour tomato mixture over the eggplant. Tear mozzarella into pieces and scatter over the top. Cook under the broiler until cheese is melted and bubbly.