Fasting Parmigiana
Automatically translated from Romanian. See the Romanian original
Fasting-friendly Parmigiana with layers of grilled eggplant and zucchini, aromatic tomato sauce with garlic and basil, baked in the oven with breadcrumbs and, optionally, parmesan and mozzarella.
Ingredients
Method
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Sauté the finely chopped onion and garlic, add the peeled tomatoes, season to taste, and let simmer slowly for about 1 hour.
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Slice the eggplants and zucchini lengthwise and grill them one by one; once cooked, season them with salt and pepper.
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Prepare a baking dish lined with parchment paper greased with olive oil and start building the Parmigiana: a layer of vegetables, a layer of tomato sauce, then vegetables again, repeating the layers as you prefer (for example, 2 layers of zucchini and 1 of eggplant).
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Finish with the tomato sauce, over which you sprinkle the breadcrumbs and the parmesan mixed with mozzarella, if you have opted for them.
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Bake in an oven preheated to 170 degrees for one hour.
The story behind this recipe
Vegetables have long been a staple of my diet. I love testing various recipes, combinations, and flavors. This season, we have eggplants and zucchini at every market stall, and I want to take full advantage of them to enjoy all their benefits. Eggplants and zucchini contain iron, calcium, and other minerals, which are essential nutrients for our bodies. Whether we eat them grilled, baked, fried, or in a stew, eggplants are just as delicious and have the same positive effect on our health. Today, I chose to combine these 2 vegetables into a delicious Parmigiana. I apologize in advance for not managing to take photos while preparing it, but I hope my description is clear enough.
It took time, patience, and 1 kg of eggplant, 1 kg of zucchini, one 400 ml can of peeled tomatoes, a good handful of breadcrumbs, 1 red onion, 4 cloves of garlic, parmesan and mozzarella (if you don't want a fasting version), extra virgin olive oil, salt, fresh basil, and chili.
Sauté the finely chopped onion and garlic, and add the peeled tomatoes. Season to taste and let it simmer slowly for about 1 hour. During this time, slice the eggplants and zucchini lengthwise and grill them one by one. After they are cooked, season them with salt and pepper.
Take a glass dish/standard baking tray, depending on what you have, line it with parchment paper, grease it with olive oil, and start layering the Parmigiana. You can start with either vegetable, it really doesn't matter. Spread the vegetables, add a layer of tomato sauce, then more vegetables. You can make it as thick as you like. I had 3 layers: 2 of zucchini and 1 of eggplant. Finish with the tomato sauce, then sprinkle the breadcrumbs and parmesan mixed with mozzarella over the top (if you opted for them). Place in an oven preheated to 170 degrees for one hour. !! Tip: Prepare and bake the parmigiana a day in advance. As it sits, it becomes even tastier.
Delicious!!!!
## Source: Facebook (2019-04-04)
Yuuuummmiiiii 🤤 #parmigiana with #dovlecei & #vinete for #prânz !
👩🍳🍆🍅🥒🧀🍲
And the recipe :
https://anamariagateste.blogspot.com/2016/03/parmigiana-cu-vinete.html?m=1
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#anamariagateste
