My husband has been talking about eggplant parmesan quite frequently. While eggplant is an ingredient that I incorporate into our Tapas Monday on a semi-regular basis, I don’t make eggplant parmesan all that often. If I do, I usually cook it with little oil and breading. However, I knew that he was thinking of the breaded and fried version.
After a busy week, we planned to have a quiet Sunday at home. With nothing but a few work projects on our schedules, I decided to make a mid-afternoon meal that could be enjoyed while watching a movie and relaxing. My initial thought was to make eggplant parmesan; however, zucchini is in season and seemed like a great replacement.
I made this zucchini parmesan in two different cooking methods: an oil-free sauté for me and an olive oil fried version for my husband. Both had a light coating of bread crumbs to provide some crunch. Coated in homemade marinara and topped with fresh mozzarella, they were an excellent part of our afternoon meal.
2 Tb. flour
1 Tb. milk
1/2 cup bread crumbs
1-1/2 tsp. dried basil
2 Tb. parmesan
salt & pepper
1/4 cup olive oil
Cut zucchini into 3/4″ thick slices, slicing on the diagonal.
Using three shallow, wide bowls, place flour in the first bowl. Place egg and milk in the second bowl. Whisk well. Combine the bread crumbs, basil, parmesan, salt, and pepper in the third bowl.
Heat nonstick frying pan over medium heat. If frying the zucchini, add olive oil to pan. While pan is heating, coat one zucchini slice on both sides with flour. Transfer to egg bowl, and coat both sides with egg mixture. Finally, transfer to bread crumb mixture, and coat both sides. Place coated zucchini slice into frying pan, and repeat with remaining slices. (It will take two batches to cook all of the zucchini.) Cook for 3 minutes, flip and cook for an additional 3 minutes. Move first batch from frying pan to plate; cook second batch.
Return first batch of zucchini to pan, and top with marinara. (Marinara will splatter; cover promptly with a lid.) Reduce heat to low, and simmer for 5 minutes.